If you like apricots--you'll love this one.

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Recipe Summary

Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.

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  • Whisk together the flour, baking powder, soda, and salt.

  • In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.

  • Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan, and cool on a rack.

Nutrition Facts

222 calories; protein 3.9g 8% DV; carbohydrates 30.6g 10% DV; fat 9.9g 15% DV; cholesterol 31mg 10% DV; sodium 203.5mg 8% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2003
Delicate flavor not as strongly "apricot" tasting as I had hoped but still very good. I doubled the recipe and it didn't take it long to completely disappear. Read More
(13)

Most helpful critical review

Rating: 3 stars
05/20/2010
The texture of this bread was very nice not too heavy and moist. I thought it was overall lacking flavour..needs some cinnamon perhaps and vanilla. The apricot flavour didn't really come through. Will likely stick with banana or date nut bread instead of making this again. Read More
(4)
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/02/2003
Delicate flavor not as strongly "apricot" tasting as I had hoped but still very good. I doubled the recipe and it didn't take it long to completely disappear. Read More
(13)
Rating: 4 stars
06/02/2003
Good but not very apricot-y. I used several fresh skinned apricots pureed one cup and then finely diced one more apricot to add some texture. The flavor was still barely there but a good tasting bread anyway. Read More
(11)
Rating: 5 stars
02/11/2009
I tried this recipe because I had some canned apricots I wasn't sure what to do with. I would absolutely make this again. The whole family loved it. I did make 2 changes; I sustituted margarine for the shortening and I substituted pecans for the walnuts. It was moist and the flavor was great! Read More
(10)
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Rating: 4 stars
07/20/2009
I was looking for several fresh apricot recipes to use up my bumper crop from my tree. I made this using fresh apricots (used two cups sliced and heated the apricots in a saucepan on the stovetop to release the juices and make it so that I could actually puree the apricots). The flavor is interesting. It tastes very strongly of apricots by using fresh. It's not my favorite so I'll keep looking for a way to use the fresh apricots. Read More
(6)
Rating: 4 stars
05/20/2009
I made this using peaches instead of apricots. Also made muffins instead of a loaf. But I thought it came out rather well. i would definitely do it again. ( I did also add a tsp of vanilla and a tsp of cinnamon plus blend) Also a side note it also works well with other fruits. I made a 2nd batch with a can of pears and added in some dried blueberries. Very good too.:) Read More
(5)
Rating: 5 stars
09/26/2011
Delicious! I served this at a ladies social with RAVE reviews! So many people wanted the recipe! I used fresh apricots as I have a tree and had them all mashed so I just measured a couple of heaping cups instead of the can... experimented with a few different spices - ginger cloves cinnamon poppy seeds -- not exactly all in the same batch. Thanks for a DELIGHTFULLY well received treat! Read More
(5)
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Rating: 3 stars
05/20/2010
The texture of this bread was very nice not too heavy and moist. I thought it was overall lacking flavour..needs some cinnamon perhaps and vanilla. The apricot flavour didn't really come through. Will likely stick with banana or date nut bread instead of making this again. Read More
(4)
Rating: 4 stars
03/03/2008
I was curious about this recipe; never made a bread from apricots before. It was a success! I'm vegan so I had to make a few changes but it came out very moist with the perfect amount of sweetness. My only comment which is minor is that it doesn't possess an overwhelming apricot flavor. Once again though it was a great recipe. Read More
(3)
Rating: 5 stars
06/27/2017
I made this bread with 3 c. fresh apricots, quartered, simmered on the stove in a few TBS water for a couple of minutes that one reviewer suggested instead of the dried apricots. Did not puree them so they added a nice texture. Turned out perfect! I also added 1 tsp Cinnamon and 1 tsp Vanilla for my family's tastes and increased the chopped walnuts to 3/4 c. This is my new go-to recipe to use fresh apricots! Read More
(2)