Apricot Nut Bread is a recipe I love to make as Fall deepens and the Holidays approach. The vibrant color and taste of dried apricots and toasted walnuts crunch encased in a delicate tea bread warms the soul and is wonderful to share. Make two loaves and give one as a gift! You will spread good cheer and healthfulness with your friend or loved one.

Dried apricots are low in sugar and packed with vitamins and minerals – a good source of Vitamins A and C, potassium, and fiber. Remember that choosing California dried apricots will provide the best flavor, nutrition and enjoyment. I plan to bake Apricot Nut Bread for my family and co-workers this holiday season. I hope you will enjoy this recipe and share it with your friends and family!

This recipe is included in my cookbook/memoir, For the Love of Apricots: Recipes and Memories of the Santa Clara Valley. You can give purchase my cookbook for yourself or as a holiday gift, here.

This apricot bread comes together quickly and is wonderful served in the afternoon to friends with tea or (my favorite) enjoyed toasted and buttered for breakfast. Apricot jam is a perfect companion for all occasions.

MAKES ONE LOAF

Ingredients:

1 cup nuts (about 3 ounces), such as walnuts, almonds, or hazelnuts
3/4 cup whole milk
1 large egg, at room temperature, lightly beaten
1 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon fine sea salt
2 teaspoons finely grated lemon zest
1 cup chopped dried apricots

Directions:

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan, dust the pan with flour, and tap out any excess.

Spread the nuts in a small baking pan, and bake until lightly browned and fragrant, about 7 minutes. Let cool and chop coarsely.

In a large mixing bowl, combine the milk, egg, sugar, and butter. Beat until well mixed, about 2 minutes. Beat in the almond extract.

In a medium bowl, combine the flour, baking soda, and salt. Whisk gently to blend. Stir in the lemon zest. Gradually add the dry ingredients to the egg mixture and beat until just incorporated. Stir in the nuts and apricots.

Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the loaf is golden on top and a knife inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 5 minutes, then unmold onto a wire rack to cool completely.

Serve at once, or wrap the loaf in plastic wrap. Bread will keep at room temperature for up to 3 days. For longer storage, wrap the loaf well in aluminum foil and freeze for up to 2 months.

When you make this recipe, please

Tag @loveapricots on Instagram and hashtag it #loveapricots and #fortheloveofapricots