Apricot Nut Bread


Tangy dried apricots give a pleasing taste and color to this succulent nut bread. Bake it in mini-loaves for holiday giving!


1 cup
dried apricots, snipped in 1/4-inch cubes
boiling water to cover
2 cups
flour, all-purpose
1 cup
sugar, granulated
1 teaspoon
1 1⁄2 teaspoon
baking powder
1⁄2 teaspoon
1⁄2 teaspoon
1 cup
walnuts, chopped
3⁄4 cups
orange juice
1⁄4 cup
vegetable oil
1 teaspoon
orange rind, grated


Place snipped dried apricots in heatproof bowl or measuring cup; add boiling water to cover. Let stand for 5 minutes; drain well.

Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt. When well blended, add walnuts and dried apricots. Stir to coat nuts and fruit.

In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.

Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.

Pour into greased 9x5 loaf pan or 3 mini-loaf pans. Bake at 350 degrees for 60-70 minutes for large loaf, 45 to 60 minutes for small loaves.

Cool completely on baking rack before wrapping individual loaves with plastic wrap.


To freeze, wrap individual loaves in plastic wrap, then place wrapped loaves in freezer storage bag. Freeze for up to 6 weeks.