Apricot Nut Bread
Submitted by MHC

Apricot Nut Bread

Moist and flavorful bread"


1 c boiling water
1 1/4 c chopped dried apricots
2 c flour
2/3 c sugar
1 1/2 t baking powder
1 t salt
1/4 t baking soda
1 egg
3/4 apricot nectar
2 T melted butter
1/4 c chopped pecans
1 T grated orange peel
2 T brown sugar
1 T butter
1 1/2 t milk
2 T finely chopped pecans


Pour boiling water over apricots and set aside. Combine flour, sugar, baking powder, salt and baking soda. Whisk egg, apricot nectar & butter, Add to flour mixture until moist. Drain apricots and mix into batter with 1/4 c chopped pecans. Pour into a 8x4 loaf pan with cooking spray. Bake 350 degrees for 55-65 minutes or until toothpick comes out clean. Cool for 10 minutes and remove from pan. For glaze, mix brown sugar, butter, & milk in small pan. Cook and stir over medium heat until smooth. Cool to room temperature and spread over bread. Sprinkle with pecans.

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Nutritional Information
Per Serving

no nutrition information available