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Apricot-Nut Bread


  • 1 cup dried apricots, chopped
  • 1 cup sugar
  • 1 cup quick-cooking oats
  • 3/4 cup whole wheat flour
  • 1/2 cup cake flour
  • 2 tsp. baking powder
  • Ad
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup orange juice concentrate
  • 1 egg
  • 2 Tbsp. vegetable oil
  • 1 cup chopped walnuts or pecans
  • Powdered sugar


Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.

Place apricots in heavy small saucepan. Add enough water to the pan to just cover apricots. Simmer until apricots are plump and water is absorbed, about 15 minutes. Cool.

Combine sugar and the next 6 ingredients in a large bowl. Stir in the orange juice concentrate, egg and oil. Mix in walnuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and toothpick inserted into center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf out onto rack and cool completely. Sift powdered sugar over the loaf, if desired.


Tip: Can be prepared 1 day ahead. Wrap tightly with plastic wrap and store at room temperature.

By Connie from Mountain Home, AR


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