How to Make Apricot Nut Bread – Simple County Fair Recipe
Some recipes stick around for good reason. This apricot nut bread is a classic quick bread recipe that has been shared at family tables, holiday dinners, and pie suppers for decades.
This version comes straight from the Golden Anniversary Cookbook: Commemorating the 50th Anniversary of Ozark Empire Fair, 1936–1986, in Springfield, Missouri (“Queen City of the Ozarks” and “Birthplace of Route 66“). This vintage cookbook showcases recipes that had been submitted for judging at the fair over the years, from home cooks across the Ozarks. This apricot nut bread was originally submitted by Alta Eileen Farmer of Fair Grove, Missouri. Our love of all things vintage never ceases and we were so excited when we found this treasure at an antique store, buried between church cookbooks and old magazines.
This simple sweet bread recipe combines basic dry ingredients with dried apricots, white raisins, chopped nuts, and a splash of apricot nectar. It’s full of fruity texture, and easy to make — a good loaf to keep on the counter for breakfast or slice up for a quick snack, it will quickly become one of your favorite things!
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Why This Apricot Nut Bread Belongs in Your Recipe Box
This fruit & nut bread is perfect if you’re looking for an easy, quick recipe with simple steps and familiar pantry staples. It’s softer than other fruitcake breads and stays fresh for days when wrapped tightly in plastic wrap or stored in an airtight container.
The dried apricots add a pop of sweetness and chewy texture. Pecans and almonds add a satisfying crunch. It’s the kind of bread that feels right at home at a holiday brunch or a quiet breakfast with a hot cup of coffee.
Ingredients for Apricot Nut Bread
Here’s exactly what you’ll need for this classic nut bread:
- 1 (12 oz.) can apricot nectar
- ¾ cup dried apricots, chopped
- ½ cup white raisins
- 2 cups all-purpose flour, sifted
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg, well beaten
- 2 tablespoons cooking oil
- ⅓ cup milk
- ½ cup almonds, chopped
- ½ cup pecans, chopped
This basic flour mixture makes a large loaf that holds together well and slices easily.
What You’ll Need
Basic tools are all it takes for this quick bread recipe:
- Large mixing bowl
- Medium sized pan for fruits and nectar
- sifter
- Wooden spoon or spatula
- Measuring cups for wet and dry ingredients
- Loaf pan (9 1/2 x 5 x 3-inch metal bread pan works best)
- Parchment paper or non-stick spray
- Wire rack or cooling rack
- Plastic wrap or foil for storage
How to Make Apricot Nut Bread
1. Preheat your oven.
Set your oven to 350°F. Line your 9 1/2 x 5 x 3-inch metal bread pan with parchment paper or lightly grease it with baking spray to help release the bread easily.
2. Prepare the fruits. Mix 1 cup apricot nectar, in a small saucepan, combine 1 cup of the apricot nectar with the chopped apricots and white raisins. Heat to boiling. Remove from heat and let stand until cool.
3. Mix the dry ingredients.
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
4. Combine the wet ingredients.
In a separate bowl, beat the egg. Add cooking oil, milk, and the remaining apricot nectar. Stir to blend.
5. Mix together.
Add the egg mixture and cooled fruit mixture to the dry ingredients. Beat until smooth. Fold in the chopped nuts.
6. Bake.
Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown and a toothpick inserted in the center comes out clean
7. Cool the bread.
Allow the loaf to rest in the pan for about 10 minutes. Transfer it to a wire rack or cooling rack to cool completely before slicing. Fully cooling helps keep the loaf soft and makes it easier to cut clean slices.
Storing and Serving
This sweet bread keeps well for several days. Once fully cool, wrap the bread in plastic wrap or foil, or store in an airtight container. For best results, store at room temperature and enjoy within a few days.
Serve this apricot nut bread as a simple breakfast with creamy butter or cream cheese. Toast a slice for an afternoon snack, or pack smaller loaves for holiday dinners or family gatherings.
For holiday season baking, this is an easy dessert bread to keep in your recipe card box when you want something homemade that doesn’t take much time but always gets compliments.
Tips for Best Results Making Apricot Nut Bread
- Use room a temperature egg for a smooth batter.
- Chop dried apricots into small, even pieces for even texture.
- Apricot nectar can be found in the juice isle.
- 9 1/2 x 5 x 3-inch metal bread pan works best for this recipe
- If baking smaller loaves, divide the batter into two 5-inch loaf pans. Reduce the baking time and check with a toothpick for doneness.
- Always let the bread cool completely on a wire rack before wrapping it to avoid trapping excess moisture.
A New Recipe Series from the Golden Anniversary Cookbook
This apricot nut bread is just one of many delicious recipes found in the Golden Anniversary Cookbook: Commemorating the 50th Anniversary of Ozark Empire Fair, 1936–1986. This fair holds special childhood memories for us as we spent many a hot Summer evening wandering through the exhibits, riding rides and enjoying all our favorite fair treats (i.e. a jug of A&W Rootbeer with a corn dog and a big stick of cotton candy for dessert)! We wanted to revisit this unique cookbook to share these wonderful Mid-West recipes from the kitchens of local families who made the Ozark Empire Fair special for generations. Be sure to follow along as we continue exploring these old-fashioned recipes — from quick breads like this to traditional pies and cakes and cookies to sides and potluck dishes that never go out of style.
If you’re looking for another favorite of ours, try this Banana Bread recipe–it’ll be sure to make you smile.
Apricot Nut Bread
Ingredients
- 1 12 oz. can apricot nectar
- ¾ cup dried apricots chopped
- ½ cup white raisins
- 2 cups all-purpose flour sifted
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg well beaten
- 2 tablespoons cooking oil
- ⅓ cup milk
- ½ cup almonds chopped
- ½ cup pecans chopped
Instructions
Prep the fruit mixture
- In a small saucepan, mix 1 cup of apricot nectar (reserve the rest for later), the chopped dried apricots, and white raisins. Heat to boiling, then remove from heat and let stand until cool.
Prepare the dry ingredients
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt.
Combine wet ingredients
- In a separate bowl, beat the egg well, then mix in the cooking oil, milk, and the remaining apricot nectar.
Combine and fold in
- Add the egg mixture and cooled apricot nectar mixture to the dry ingredients. Beat until smooth. Fold in the chopped almonds and pecans.
Bake
- Pour the batter into a greased and floured 9½ x 5 x 3-inch loaf pan. Bake at 350°F for about 1 hour, or until a toothpick comes out clean and the top is golden brown.
Cool
- Cool the bread in the pan for about 10 minutes, then remove and transfer to a wire rack or cooling rack to finish cooling completely before slicing.
Notes
- Storage: Wrap completely cooled bread tightly in plastic wrap or foil, or store in an airtight container at room temperature for up to 3 days.
- Serving Suggestions: Delicious sliced thick with a swirl of creamy salted butter, a schmear of cream cheese, or lightly toasted for breakfast with coffee.
- Tip: Be sure to cool the bread in the pan first — it helps the loaf stay together nicely when removing.
