Apricot Orange-Nut Loaf
A moist, flavorful apricot orange-nut loaf featuring zesty orange rind, sweet dried apricots, and crunchy nuts, perfect for brunch, tea, or dessert gatherings.
Ingredients
Instructions
- Mix thoroughly sugar, shortening, and egg.
- Stir in milk, orange juice, and grated orange rind.
- Sift together flour, baking powder, and salt.
- Stir the sifted dry ingredients into the wet mixture.
- Blend in chopped nuts and chopped dried apricots.
- Pour the batter into a well-greased 9 x 5 x 3-inch loaf pan.
- Let stand for 20 minutes before baking.
- Bake at 350°F (175°C) for about 70 minutes, or until a toothpick inserted into the center comes out clean. A crack in the top is characteristic.
Tips & Substitutions
For a richer flavor, consider substituting half the sugar with brown sugar. You can also use melted butter instead of shortening for added depth. If you don't have dried apricots, dried peaches can be a delightful alternative. Ensure your loaf pan is well-greased to prevent sticking, and let the loaf cool completely before slicing for the best texture.
Serving Suggestions
This Apricot Orange-Nut Loaf is delightful on its own or served with a smear of cream cheese or butter. Consider pairing it with a fresh fruit salad or yogurt for a light breakfast or snack. It also makes a charming addition to brunch alongside dishes like Brunch Bites or a warm cup of tea.
Storage & Reheating
Store leftover loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, allow it to come to room temperature, then warm individual slices in a microwave for about 15-20 seconds or in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Orange-Nut Loaf contains roughly 714 calories, with 8g protein, 64g carbohydrates, and 50g fat. It is a good source of protein (15% of the Daily Value), potassium (15% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1128mg per serving (49% 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 apricots?
Fresh apricots have a higher moisture content and can alter the texture of the loaf. If you want to use fresh apricots, chop and dry them in a low oven or dehydrate them first to mimic the texture of dried apricots.
What can I do if my loaf sinks in the middle?
A loaf can sink due to underbaking or too much moisture. Ensure you measure your ingredients accurately, especially flour and liquid ingredients. Baking the loaf until a toothpick comes out clean is key. If it sinks, try checking the oven temperature with an oven thermometer for accuracy.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum or add it separately for better structure. Check that all other ingredients, like baking powder, are gluten-free as well.
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).