Return to Content

Apricot Bread

Yankee Plus Dec 2015


Apricot Bread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Peach jam or orange marmalade can also be used.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 egg
  • 4 tablespoons melted butter (1/2 stick)
  • 3/4 cup apricot juice
  • 2 cups apricot preserves
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped nuts


Preheat oven to 350°. Beat together egg and butter. Mix in apricot juice and 1-3/4 cups of the preserves. Sift together flour, baking powder, soda, and salt. Blend dry ingredients into wet and stir until smooth. Fold in nuts. Bake in greased 9-inch loaf pan 50 to 60 minutes. Remove from oven, let sit 5 minutes, and turn out onto baking sheet. Spread top with remaining 1/4 cup preserves and return to oven 5 minutes to glaze.
Updated Tuesday, March 3rd, 2009

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111