This is a great flavorful Apricot Raisin Loaf with plenty of fruits. Wait a day or two before cutting so it will be easy to cut. It will also have a better flavor.
1/4 cup butter
3/4 cup packed brown sugar
1/2 cup egg substitute or 2 eggs
1 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped dried apricots
1 cup raisins
1/2 cup pecans, coarsely chopped
1 tablespoon orange zest
3 tablespoons apricot jam
1 tablespoon water
Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind.
In a large bowl, beat together butter, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan.
Stir apricot jam and water together, and heat. Put through strainer.
Spoon glaze over hot loaf. Cool on wire rack.
Recipe makes 1 9-inch loaf.
Did You Know?
While fresh apricots are tops nutritionally, don't discount dried apricots and canned apricots. Canned apricots provide much nutrition despite some losses in vitamin C and potassium during processing.
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