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Apricot Nut Bread

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“Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.”
READY IN:
1hr 20mins
YIELD:
2 7x3x2-inch loaf pans
UNITS:
US

Ingredients Nutrition

  • 2 12 cups flour
  • 1 cup sugar
  • 3 12 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter, melted
  • 12 cup milk
  • 34 cup orange juice
  • 1 egg, beaten
  • 1 cup nuts, chopped
  • 1 cup dried apricot, chopped
  • orange rind, grated,to taste

Directions

  1. In a small saucepan, cook the apricots in water until soft; drain.
  2. Preheat oven to 350 degrees.
  3. Generously grease and lightly flour two 7x3x2-inch loaf pans.
  4. In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
  5. Stir in butter, milk, orange juice, and egg; mix well.
  6. Fold in dried apricots, nuts, and orange peel.
  7. Spoon into prepared pans.
  8. Bake 55 minutes or until a toothpick inserted in center comes out clean.
  9. Cool on rack 15 minutes.
  10. Remove from pan.
  11. Cool completely.

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