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Rosemary Apricot Loaves

Total Time

Prep: 25 min. + cooling Bake: 35 min. + cooling


2 loaves

You'll love the herby fragrance that rosemary gives to these deliciously different apricot loaves as they're baking, assures Audrey Thibodeau of Mesa, Arizona.


  • 1-1/2 cups apricot nectar
  • 1-1/2 cups chopped pitted dates
  • 1/2 cup chopped dried apricots
  • 1 tablespoon grated orange zest
  • 1-1/4 teaspoons dried rosemary, crushed
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/3 cup evaporated milk
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda


  1. In a saucepan, combine apricot nectar, dates and apricots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat. Stir in orange zest and rosemary; cook for 10-15 minutes. In a bowl, cream butter and sugar. Add egg and milk. Combine flour and baking soda; add to creamed mixture alternately with date mixture, beating just until combined. Pour into two greased and floured 8x4-in. loaf pans. Bake at 375° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

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