Apricot Nut Bread

Apricot Nut Bread Submitted by MHC
Apricot Nut Bread Submitted by MHC
Moist and flavorful bread




BREAD 1 cup boiling water 1¼ cups chopped dried apricots 2 cup flour ⅔ cup sugar 1½ teaspoon baking powder 1 teaspoon salt ¼ teaspoon baking soda 1 egg ¾ apricot nectar 2 Tbsp melted butter ¼ cup chopped pecans 1 Tbsp grated orange peel GLAZE 2 Tbsp brown sugar 1 Tbsp butter 1½ teaspoon milk 2 Tbsp finely chopped pecans

Nutritional information

No nutrition information available


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 ¼ 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.