Apricot Bread


1 egg
4 tablespoons melted butter (1/2 stick)
3/4 cup apricot juice
2 cups apricot preserves
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts


Preheat oven to 350°. Beat together egg and butter. Mix in apricot juice and 1-¾ cups of the preserves. Sift together flour, baking powder, soda, and salt. Blend dry ingredients into wet and stir until smooth. Fold in nuts. Bake in greased 9-inch loaf pan 50 to 60 minutes. Remove from oven, let sit 5 minutes, and turn out onto baking sheet. Spread top with remaining ¼ cup preserves and return to oven 5 minutes to glaze.


1 loaf

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