Photo: Charles Walton; Styling: Mary Lyn Hill
2 loaves (serving size: 1/2-inch slice)

How to Make It

Step 1

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.

Step 2

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Step 3

Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.

Step 4

Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.

Step 5

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.

Ratings & Reviews

candi79's Review

June 26, 2012
a dense moist colorful bread for snacking, breakfast or giving. I only use 1 1/3 cups sugar. Add some chopped dates to the apricots and reduce the sugar even more.

doctormom's Review

June 16, 2011
This is a good basic recipe. Nothing hard or fancy. Easy ingredients with quick prep time. I didn't have dried apricots so I used bottled ones from last season. I drained them in the fridge overnight in a colander over a bowl. They made the bread extremely moist. I'd try this again and maybe add cinnamon & cloves to give it a little kick.