Return to Content

Apricot Nut Loaf

Apricot Nut Loaf
1 vote, 1.00 avg. rating (49% score)

Yield: 1 loaf


  • 3 cups flour
  • 3 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1 cup finely broken walnut meats
  • 1 cup finely cut dried apricots
  • 1 egg, well beaten
  • 1 cup milk
  • 4 tablespoons butter or margarine, melted


Preheat oven to 350 degrees F. In a medium bowl sift the flour once, measure, add the baking powder and salt, and sift again. Add the sugar and mix well. Add the walnut meats and apricots. Combine the egg, milk, and butter or margarine; add to the flour mixture and blend. Bake in a greased 8x4x3-inch loaf pan for 50 to 60 minutes.
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

One Response to Apricot Nut Loaf

  1. Paul Winston December 13, 2002 at 2:32 am #

    Maybe I could have put in a little more liquid, but I doubt that would have changed the essentially pedestrian nature of this loaf. It almost tastes like bread with some fruit and nuts in it, and not very good bread at that.

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111