Apricot Nut Bread
Bring a slice of Ozark Empire Fair history to your kitchen with this old-fashioned Apricot Nut Bread! This easy quick bread recipe comes straight from the Golden Anniversary Cookbook and was originally shared by Alta Eileen Farmer of Fair Grove, Missouri. Made with sweet apricot nectar, dried apricots, white raisins, chopped almonds, and pecans, this moist nut bread is perfect for breakfast, holiday baking, or a cozy treat with coffee. Wrap it up for neighbors or serve at your next family gathering.
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.