Apricot Nut Bread Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Dried apricots1⁄2 Pound (1.5 Cups)
 Water1 Cup (16 tbs)
 Sifted all purpose flour2 1⁄2 Cup (40 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Baking powder4 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1 Teaspoon
 Coarsely chopped nuts3⁄4 Cup (12 tbs)
 Egg1 , well beaten
 Buttermilk1 Cup (16 tbs)
 Butter/Margarine3 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 3421 Calories from Fat 952

% Daily Value*

Total Fat 105 g161.3%

Saturated Fat 34.8 g173.8%

Trans Fat 0 g

Cholesterol 308.2 mg

Sodium 4687.4 mg195.3%

Total Carbohydrates 565 g188.4%

Dietary Fiber 32.7 g130.8%

Sugars 276.1 g

Protein 79 g157.4%

Vitamin A 190.9% Vitamin C 3.8%

Calcium 183.8% Iron 131.9%

*Based on a 2000 Calorie diet


Rinse, drain, and coarsely chop apricots.
Add to water in a heavy saucepan.
Bring to boiling; simmer, uncovered, 10 minutes, or until water is absorbed.
Set the apricots aside to cool.
Sift flour with sugar, baking powder, baking soda, and salt into a bowl; mix in the nuts.
Mix the egg, buttermilk, and butter with the apricots.
Make a well in the center of dry ingredients and add the liquid apricot mixture; stir only enough to moisten dry ingredients.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 hour, or until bread tests done.
Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.