Apricot Walnut Bread
A moist and flavorful apricot walnut bread featuring sweet dried apricots, crunchy walnuts, and a hint of orange, perfect for breakfast or teatime treats.
Ingredients
Instructions
- Combine egg whites, water, orange juice, vegetable oil, and vanilla in a bowl.
- Stir in quick oatmeal and chopped dried apricots.
- In a separate bowl, mix flour, brown sugar, baking powder, and baking soda.
- Add the dry ingredients to the wet mixture and stir just until moistened.
- Fold in chopped walnuts.
- Pour the batter into a greased 8 x 4 x 2-inch loaf pan.
- Bake at 350°F (175°C) for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Tips & Substitutions
For a sweeter flavor, consider adding an extra tablespoon of brown sugar or a splash of honey. If you're out of walnuts, pecans or almonds can be great substitutes. For added moisture, you can mix in a few tablespoons of unsweetened applesauce. Ensure the egg whites are beaten to soft peaks for a lighter texture.
Serving Suggestions
This bread is delightful on its own or served with a smear of cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. Consider serving it alongside fresh fruit or yogurt for a more balanced meal. It also makes a lovely gift for friends or family.
Storage & Reheating
Store leftover Apricot Walnut Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or toast lightly.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Walnut Bread contains roughly 301 calories, with 11g protein, 52g carbohydrates, and 1g fat. It is an excellent source of iron (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 534mg per serving (23% 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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites, but the texture may be slightly denser. The egg whites contribute to a lighter bread, so if you prefer a richer flavor, using whole eggs is fine.
Can I substitute fresh apricots for dried apricots?
Fresh apricots can be used, but they will add more moisture to the batter. If you opt for fresh, consider reducing the orange juice slightly to maintain the right batter consistency.
What can I serve with Apricot Walnut Bread?
This bread pairs well with a variety of accompaniments. Try it with a spread of honey or butter, or serve it alongside a fruit salad. It also complements a cup of tea or coffee perfectly, making it a great choice for brunch or a light dessert.
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).