Double Apricot Bread

READY IN: 1hr 5mins
Recipe by Bev I Am

Bite into a piece of this winning bread and savor its luscious, tangy apricot flavor. From BH&G.

Top Review by Akikobay

This is a great bread. I love that there is apricot flavor throughout and the pieces of dried apricot in addition. The texture is a bit heavier than other quick breads, but really perfect. It's not as sweet as one might think it would be, everybody in my family liked it very much. I did substitute melted butter for the oil because I had a bit left on hand that needed to be used. Worked great. Thanks for posting this!

Ingredients Nutrition


  1. In the blender or food processor bowl blend or process canned apricot halves until smooth; set aside.
  2. In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice.
  3. In another bowl combine eggs, the apricot puree, milk and oil.
  4. Add to flour mixture, stirring just until combined.
  5. Stir in dried apricots.
  6. Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
  7. Bake in a 350°F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.
  8. Cool in pans 10 minutes.
  9. Remove from pans. Cool completely.
  10. Slice and serve with margarine or butter, if desired.
  11. Make ahead tips: Wrap loaves in foil; refrigerate overnight.
  12. Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month.
  13. Thaw overnight before serving.

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