Apricot Walnut Loaf
Apricot Walnut Loaf is a moist, lightly sweet quick bread filled with dried apricots, crunchy walnuts, and fresh orange zest. It's perfect for breakfast, brunch, afternoon tea, or as a homemade holiday treat.
Equipment
- 9x5 inch loaf pan
- Cooling rack
- Measuring cups
- Mixing bowls
- Zester
Ingredients
- 1 cup all-purpose flour
- 1 cup dried apricots chopped
- 1 cup granulated sugar
- ½ cup butter softened
- ½ cup milk
- ½ cup walnuts chopped
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons orange zest
Instructions
- Preheat the oven to 175°C (350°F).
- Grease and lightly flour a 9x5-inch loaf pan.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Mix in the orange zest.
- Whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture, alternating with the milk.
- Mix just until combined.
- Fold in the chopped apricots and walnuts.
- Transfer the batter to the prepared loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- Transfer to a cooling rack and cool completely before slicing.
Notes & Wine Advice
Recipe Notes
Use soft dried apricots for the best texture and flavor throughout the loaf. Lightly toast the walnuts before adding them to enhance their rich, nutty taste. Allow the loaf to cool completely before slicing to prevent it from crumbling. This bread freezes well for up to three months when wrapped tightly.Wine Advice
A lightly sparkling Moscato complements the sweet apricots and fresh citrus notes. A fragrant Vin Santo pairs beautifully with this Italian-inspired fruit loaf.Nutrition values
Calories: 485 kcal | Carbohydrates: 64 g | Protein: 8 g | Fat: 22 g | Saturated Fat: 10 g | Sodium: 220 mg | Sugar: 41 g