Apricot Snack Loaf
A moist and flavorful apricot snack loaf featuring dried apricots, walnuts, and orange juice, perfect for teatime, snacks, or breakfast favorites.
Ingredients
Instructions
- Soak dried apricots in warm water for 15 minutes.
- Drain the apricots and cut into pieces.
- Sift flour and measure.
- Sift together the flour, baking powder, salt, and baking soda.
- Cream shortening and sugar well. Blend in egg; beat well.
- Add water and orange juice; mix well.
- Blend in dry ingredients; mix thoroughly.
- Fold in chopped walnuts and cut-up apricots.
- Pour batter into a well-greased and floured 9 x 5 x 3-inch loaf pan.
- Push batter up into corners of the pan, leaving the center slightly hollowed.
- Let the batter stand for 20 minutes before baking for a well-rounded loaf.
- Bake in a moderate oven at 375°F (190°C) for 60 to 65 minutes, or until done.
- Cool on a rack for 10 minutes; remove from pan.
- Cool thoroughly before slicing.
- Wrap in aluminum foil and store in the refrigerator.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with applesauce. You can also use other dried fruits like apricots, cranberries, or raisins for variety. Sifting the flour and other dry ingredients ensures a lighter loaf. Make sure to let the batter sit for 20 minutes for optimal texture, which helps it rise evenly during baking.
Serving Suggestions
This apricot snack loaf is delightful on its own, but you can elevate it by spreading a bit of cream cheese or butter on each slice. It pairs beautifully with Reah Bates' Orange Sherbet for a refreshing dessert. Consider serving it alongside a warm beverage like tea or coffee for a cozy afternoon snack.
Storage & Reheating
Store the wrapped apricot snack loaf in the refrigerator for up to one week. For longer storage, freeze it wrapped tightly in plastic wrap and then aluminum foil for up to three months. Thaw overnight in the refrigerator before slicing. To enjoy, simply warm slices in the microwave for a few seconds or toast them lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Snack Loaf contains roughly 268 calories, with 5g protein, 44g carbohydrates, and 9g fat. It is a good source of calcium (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1196mg per serving (52% 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 much more moisture than dried ones, so they won't work well in this recipe without adjustments. If using fresh, consider reducing the liquid ingredients and possibly adding a bit more flour to achieve the right batter consistency.
What can I substitute for walnuts?
If you're allergic to walnuts or prefer another nut, you can substitute them with pecans or almonds. For a nut-free version, try adding sunflower seeds or pumpkin seeds for a nice crunch without the allergens.
How can I tell when the loaf is done baking?
A good way to check for doneness is to insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. Additionally, the loaf should be golden brown on top and have slightly pulled away from the sides of the pan.
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).