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Double Apricot Bread

0:15 prep
1:05 total


prep 0:15       total 1:05




1 can (453.59 g.) apricot halves, drained
414.03 ml. all-purpose flour
177.44 ml. whole wheat flour
295.73 ml. sugar
17.25 ml. baking powder
4.93 ml. salt
2.46 ml. pumpkin pie spice
2 eggs, beaten
118.29 ml. milk
44.36 ml. cooking oil
236.59 ml. dried apricots, snipped


In a blender container or food processor bowl blend or process canned apricot halves until smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice. In another bowl combine eggs, the apricot purée, milk and cooking oil. Add to flour mixture, stirring just until combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350°F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve.

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1 Recipe Reviews


Becky reviewed Double Apricot Bread on July 3, 2003

um this Double Apricot Bread sounds great. But I have fresh apricots right now. do you know the conversion.... Is it a total of 3 cups?
Thank you!