Apricot-Nut Bread

Apricot-Nut Bread

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From: EatingWell Magazine, Holiday Issue 1996

A double hit of apricot nectar and dried apricots flavor this quick bread.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1½ cups coarsely chopped dried apricots, divided
  • ¼ cup apricot nectar, or apple juice
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • ½ cup sugar
  • ⅔ cup nonfat plain yogurt
  • 3 tablespoons hazelnut oil, or canola oil
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • ¾ cup golden raisins
  • ½ cup coarsely chopped hazelnuts, or walnuts, toasted (see Tip)


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray; set aside.
  2. Combine ½ cup apricots and nectar (or juice) in a small saucepan. Bring to a simmer, remove from heat and let stand for 10 minutes. Transfer the apricots and their liquid to a food processor and process until a chunky puree forms. (You should have about ½ cup puree.)
  3. Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, egg whites, sugar, yogurt, oil, lemon zest, vanilla and the apricot puree in another large bowl. Stir the apricot mixture into the dry ingredients just until combined. Fold in raisins, hazelnuts and the remaining 1 cup chopped apricots. (The batter will be thick.) Turn the batter out into the prepared pan, smoothing the top.
  4. Bake until the top is golden brown and a skewer inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes. Loosen the edges and invert the loaf onto a wire rack to cool.
  • Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 210 calories; 5 g fat(0 g sat); 2 g fiber; 37 g carbohydrates; 5 g protein; 64 mcg folate; 12 mg cholesterol; 18 g sugars; 213 IU vitamin A; 1 mg vitamin C; 64 mg calcium; 2 mg iron; 284 mg sodium; 281 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fruit, ½ other carbohydrate, 1 fat

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