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Apricot Nut Bread

Total Time

Prep: 25 min. Bake: 55 min. + cooling


1 loaf (12 slices)

My family likes bread, apricots and nuts, so I put the three together to create this recipe. It’s fairly easy to make, and everyone loves it. It never lasts long in our house. –Robert Logan of Clayton, California


  • 1 cup boiling water
  • 1-1/4 cups chopped dried apricots
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 3/4 cup apricot nectar
  • 2 tablespoons butter, melted
  • 1/4 cup chopped pecans
  • 1 tablespoon grated orange zest
  • GLAZE:
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1-1/2 teaspoons fat-free milk
  • 2 tablespoons finely chopped pecans


  1. In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest.
  2. Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.

Nutrition Facts

1 slice: 233 calories, 6g fat (2g saturated fat), 25mg cholesterol, 320mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 3g protein.

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