Apricot Nut Bread
📜 Collection: GC | ✍️ Attribution: Unknown | 📂 Category: Bread A classic quick bread featuring soaked dried apricots and chopped nuts in a tender, orange-kissed crumb. Enjoy this moist loaf warm or cold with a spread of butter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 55-65 mins | 50 mins (Soaking and Resting) | 1 loaf |
🔪 Key Equipment
- 9x5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Separate mixing bowl
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Dried Apricots | Plus extra warm water for soaking |
| 2 Cups | Flour | All-purpose |
| 1 Cup | Sugar | Granulated |
| 2 tsps | Baking Powder | Standard |
| ¼ tsp | Soda | Baking soda |
| 1 tsp | Salt | Standard |
| ½ Cup | Nuts | Chopped (such as walnuts or pecans) |
| 1 | Egg | Large |
| 1 Tbsp | Butter | Soft, or shortening |
| ¼ Cup | Orange Juice | Fresh or bottled |
| ¼ Cup | Water | Standard |
Instructions
Step 1: Prep and Soak
- Place the 1 cup dried apricots in a bowl and cover them with warm water. Let them soak for 30 minutes to soften.
- Drain the apricots well and chop them into small pieces. Preheat your oven to 350°F.
- Grease a 9x5 inch loaf pan and line the bottom with a piece of greased parchment paper.
Step 2: Mix Wet and Dry Ingredients
- In a large bowl, cream together the 1 cup sugar, 1 tbsp soft butter, and the 1 egg.
- Stir in the ¼ cup of water and the ¼ cup of orange juice.
- In a separate bowl, sift together the 2 cups flour, 2 tsps baking powder, ¼ tsp baking soda, and 1 tsp salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
Step 3: Bake and Cool
- Fold in the ½ cup chopped nuts and the chopped dried apricots.
- Pour the batter into the prepared loaf pan and let it stand at room temperature for 20 minutes.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and golden brown.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store tightly wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
