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Apricot Nut Bread

Apricot Nut Bread

Apricot Nut Bread recipe uses canned apricot halves to save time and has the added crunch of healthful walnuts.


1 (15 ounce) can apricot halves
1/3 cup shortening
1/2 cup white sugar
2 eggs
1-3/4 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts


Fresh apricots Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.

Whisk together the flour, baking powder, soda, and salt.

In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat until fluffy.

Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.

Bake at 350 degrees for 50 minutes. Remove from pan, and cool on a rack.

Nutrition Information

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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