Apricot-Walnut Loaf

Apricot-Walnut Loaf
Dried apricots add their tangy flavor as well as colorful flecks of gold to this quick bread recipe.
Makes 1
Prep 15 m
Bake 60 m



  1. 1 of 6 Heat oven to 350 degrees F. Coat nonstick 9 x 5 x 3-inch pan with cooking spray.
  2. 2 of 6 Combine apricots, raisins and water in bowl. Let stand 15 minutes, until most of water is absorbed.
  3. 3 of 6 Mix flour, sugar, baking powder, salt and baking soda in large bowl.
  4. 4 of 6 Mix milk, butter and egg in measuring cup.
  5. 5 of 6 Make well in flour mixture; add milk mixture, dried fruit with remaining water and nuts. Stir liquid into flour mixture just until evenly moistened. Scrape into pan.
  6. 6 of 6 Bake in 350 degrees F oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack 5 minutes. Turn bread out on rack; let cool.
Nutrition Information for Apricot-Walnut Loaf
Servings Per Recipe: 1
Per Serving: 29 mg chol., 8 g Fat, total, 43 g carb., 5 g pro., 3 g sat. fat, 254 kcal cal., 275 mg sodium, 2 g fiber