Ingredients for Apricot Walnut Bread
- 1 cup dried apricots
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts
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How to Make Apricot Walnut Bread
- Drain 1 cup dried apricots, reserving the liquid.
- Place the drained apricots in a food processor and puree until smooth.
- Add enough of the reserved apricot liquid to the puree to reach 1 cup of apricot mixture. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the apricot mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup chopped walnuts.
- Pour the batter into a greased and floured 9x5 inch loaf pan.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
85g
Fat
15g
Carbs
14g
