Apricot Bread

This is a recipe that my sister Anne gave me. It is perfect for her busy schedule because it assembles quickly and then takes care of itself in the oven for an hour or more.

2 cups unsifted all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup fresh orange juice
1 large egg
2 tablespoons melted shortening
1 cup chopped nuts
1/2 cup chopped dried apricotsMakes an 8-inch loaf, about 10 slices

  • Preheat the oven to 325°F. Generously grease an 8-inch loaf pan.
  • Combine the flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the orange juice, egg, and shortening and stir just until combined. Fold in nuts and apricots.
  • Bake the loaf 1 to 1 1/2 hours or until a cake tester comes out clean when inserted into the center of the loaf. Cool 10 minutes in the pan; remove from the pan and cool on a wire rack for 30 minutes before cutting.
Print Friendly, PDF & Email

2 Responses to Apricot Bread

  1. susan frimond says:

    This recipe sounds very nice. My only concern is the use of 1 C sugar…
    I do not use artificial sweeteners or anything other than honey or low quantities of sugar. Is this recipe possible with 1/3 c sugar or would that simply be a waste of ingredients.

    Thank you for your time and reply


    • moulton says:

      Baked desserts are tricky, most ingredients play more than 1 role. Sugar isn’t just added for sweetness but as a tenderizer and also to make the cake moist. You could reduce the sugar a little but by 2/3 is too much. sorry!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.