Brandied Apricot Loaves

Brandied Apricot Loaves

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From: Diabetic Living Magazine

This quick bread—flavored with brandied apricots and almonds and topped with an apricot drizzle—makes a great snack during the holidays.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup snipped dried apricots
  • ¼ cup golden raisins or snipped dried apricots
  • ¼ cup apricot brandy or apricot nectar
  • 2 cups all-purpose flour
  • 1 cup sugar or sugar substitute blend equivalent to 1 cup sugar (see Tip)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground mace
  • 1 cup apricot nectar
  • ½ cup refrigerated or frozen egg product, thawed, or 2 lightly beaten eggs
  • ⅓ cup butter, melted
  • ½ cup sliced almonds, toasted
  • ½ cup powdered sugar
  • 3 to 4 teaspoons apricot nectar
  • ⅛ teaspoon vanilla
  • 2 tablespoons finely snipped dried apricots
  • 2 tablespoons sliced almonds, toasted (see Tip)


  • Prep

  • Ready In

  1. Grease bottom and ½ inch up the sides of two 7- ½x3- ½x2-inch loaf pans or six 4- ½x2- ½x1- ½-inch loaf pans. Set aside. In a small bowl combine the ¼ cup dried apricots, the raisins, and apricot brandy; let stand for 15 minutes.
  2. Preheat oven to 350°F. In a large bowl stir together flour, sugar, baking powder, salt, cinnamon, and mace. Make a well in the center of the flour mixture. Set aside.
  3. In a medium bowl combine apricot nectar, eggs, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in soaked fruit mixture and the ½ cup almonds. Spoon batter evenly into prepared pans.
  4. Bake until a toothpick inserted near centers comes out clean. Allow 40 to 45 minutes for the 7- ½x3- ½x2-inch loaf pans or 30 to 40 minutes for the 4- ½x2- ½x1- ½-inch loaf pans. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap each loaf in foil or plastic wrap and store overnight.
  5. When ready to serve bread, prepare Apricot Icing: In a small bowl combine powdered sugar, 2 teaspoons apricot nectar, and vanilla. Stir in additional apricot nectar, 1 teaspoon at a time, until icing reaches drizzling consistency.
  6. Drizzle Apricot Icing over bread; sprinkle with the 2 tablespoons dried apricots and 2 tablespoons almonds.
  • Tips: If using a sugar substitute, we recommend Splenda® Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar. Nutrition Facts per serving with sugar substitute: same as below, except 129 cal., 19 g carb., 10 g sugar. Exchanges: 1 other carb. Carb Choices: 1
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 141 calories; 4 g fat(2 g sat); 1 g fiber; 24 g carbohydrates; 2 g protein; 7 mg cholesterol; 15 g sugars; 97 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat

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