Apricot Nut Snack Loaf(Recipe From England)
A moist, nutty loaf with sweet apricots and cherries, perfect for teatime or brunch, offering a delightful combination of fruity and nutty flavors.
Ingredients
Instructions
- Sift together flour, baking powder, salt, and sugar.
- Add chopped nuts, dried apricots, and maraschino cherries to the dry ingredients.
- In a separate bowl, beat the egg and then stir in milk and salad oil.
- Pour the liquid mixture into the dry ingredients and stir just until the flour is dampened.
- Turn the batter into a well-greased 9 x 4 x 3-inch loaf pan.
- Push the batter up into the corners of the pan, leaving the center slightly hollowed.
- Allow the batter to stand in the pan for 20 minutes before baking.
- Bake at 375°F (190°C) for 1 hour.
Tips & Substitutions
For a nuttier flavor, consider using toasted nuts or replacing half of the nuts with seeds like sunflower or pumpkin. If you’re looking for a healthier option, try substituting whole wheat flour for half the all-purpose flour. You can also use honey or maple syrup instead of sugar for a natural sweetness. Ensure the dried apricots are finely chopped for even distribution throughout the loaf.
Serving Suggestions
Serve this delightful Apricot Nut Snack Loaf as a breakfast treat or an afternoon snack with a cup of tea. It pairs beautifully with Hot Lemon Sauce for drizzling on top. For a more indulgent option, consider spreading a thin layer of cream cheese or butter. This loaf can also be enjoyed alongside a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 15-20 seconds or toast lightly for a crisp exterior. This loaf also freezes well, so consider freezing slices for quick snacks later.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Nut Snack Loaf(Recipe From England) contains roughly 404 calories, with 4g protein, 63g carbohydrates, and 16g fat. It is a good source of iron (17% of the Daily Value), vitamin C (16% of the Daily Value), and calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1151mg per serving (50% 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 contain more moisture than dried ones and may alter the texture of the loaf. If you want to use fresh, chop them and reduce the amount of milk slightly to compensate for the extra moisture. However, dried apricots provide a concentrated sweetness that complements the nuts perfectly.
What type of nuts work best for this recipe?
Walnuts or pecans are great options for this loaf due to their rich flavor and texture. If you have nut allergies, you can substitute with seeds like sunflower or pumpkin seeds. This alternative provides a similar crunch without compromising taste.
Can I make this recipe vegan?
Yes, you can easily adapt this recipe to be vegan. Substitute the egg with a flaxseed or chia seed egg (1 tablespoon of seeds mixed with 2.5 tablespoons of water, let sit until gelatinous). Use almond milk or any plant-based milk in place of regular milk, and opt for a vegetable oil instead of salad oil.
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).