Apricot Nut Bread Recipe

Ingredients for Apricot Nut Bread

• Dried Apricot
• 1 ½ cups granulated sugar + ¼ cup granulated sugar
• 1 cup (2 sticks) unsalted butter
• 2 large eggs
• 2 tablespoons orange juice
• Flour
• Baking Powder
• Baking Soda
• Salt
• 1 cup chopped nuts (walnuts, pecans, or a mix)

How to Make Apricot Nut Bread

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. Soak 1 cup dried apricots in hot water for 20 minutes. Drain well and set aside.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in ¼ cup granulated sugar and 2 tablespoons orange juice.
8. Gently fold in the drained apricots and 1 cup chopped nuts (walnuts, pecans, or a mix).
9. Pour batter into the prepared loaf pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.