Apricot Nut Loaf
A moist, flavorful apricot nut loaf combining dried apricots, raisins, and walnuts with orange zest and vanilla, perfect for teatime or as a sweet snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 5-inch loaf pan.
- Cover apricots in lukewarm water and let soak for 30 minutes; drain.
- Remove zest from 1/2 orange using a vegetable peeler.
- Cut the orange in half and squeeze out the juice from both halves.
- In a processor, grind apricots, orange zest, and raisins until finely chopped.
- Add enough boiling water to the orange juice to make 1 cup, then pour into the ground fruit mixture.
- Stir in sugar and melted butter; beat in the egg until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and chopped walnuts.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Mix in vanilla extract.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. If you don't have walnuts, pecans or almonds can be great substitutes. Ensure you chop the dried apricots finely for even distribution throughout the loaf. If desired, you can also add a handful of chocolate chips for a sweeter twist, which pairs beautifully with the flavors in this loaf.
Serving Suggestions
Serve slices of Apricot Nut Loaf with a dollop of cream cheese or a spread of butter for extra richness. It can also be enjoyed with a cup of tea or coffee for a delightful afternoon snack. For a complete meal, consider pairing it with a fresh Fruit Buttermilk Salad for a refreshing contrast.
Storage & Reheating
Store leftover Apricot Nut Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the toaster oven or microwave for a few seconds until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Nut Loaf contains roughly 412 calories, with 7g protein, 60g carbohydrates, and 16g fat. It is a good source of iron (19% of the Daily Value), protein (14% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1105mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Fresh apricots can be used, but they will require adjustments in preparation. You will need to chop them finely and possibly reduce the liquid in the recipe since fresh fruit contains more water. Use about 1 cup of finely chopped fresh apricots, and adjust the boiling water accordingly.
How can I make this recipe gluten-free?
To make a gluten-free version of this Apricot Nut Loaf, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but it should still be delicious.
Can I freeze the loaf?
Yes, you can freeze Apricot Nut Loaf. Wrap the cooled loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to three months. To serve, thaw it overnight in the refrigerator and warm it in the oven before slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).