Apricot Nut Loaf Recipes

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APRICOT NUT BREAD

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.

Provided by Caryn

Categories     Quick Breads

Time 1h20m

Yield 2 7x3x2-inch loaf pans

Number Of Ingredients 11



Apricot Nut Bread image

Steps:

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

2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1/2 cup milk
3/4 cup orange juice
1 egg, beaten
1 cup nuts, chopped
1 cup dried apricot, chopped
orange rind, grated,to taste

APRICOT CHEESE LOAF

A fruit-laden and slightly tart loaf. Excellent with tea or coffee.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11



Apricot Cheese Loaf image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Pour boiling water over apricot pieces in a small bowl. Cool.
  • In another bowl, combine flour, baking powder, soda, salt, and dates.
  • In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 49.1 g, Cholesterol 41.6 mg, Fat 7.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 303.7 mg, Sugar 30.4 g

1 cup boiling water
1 cup dried apricots, chopped
3 tablespoons margarine
½ cup cream cheese, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup dates, pitted and chopped

APRICOT BANANA BREAD

Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. -Betty Hull, Stoughton, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf(16 slices).

Number Of Ingredients 12



Apricot Banana Bread image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 197mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1/4 cup buttermilk
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped walnuts

APRICOT CRANBERRY BREAD

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11



Apricot Cranberry Bread image

Steps:

  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

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