Apricot Walnut Bread

From the kitchen of Cathe Olson.

This moist delicious bread supplies vitamin A and iron. And tastes great too! I substituted dried tart cherries for part of the apricots. Yummy!


  • 1 cup chopped dried apricots
  • 1 ½ cups boiling water
  • ¼ cup maple syrup, brown rice syrup, agave nectar, or honey
  • ¼ cup oil
  • 1 cup apricot soak water
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup wheat germ
  • 1 cup walnuts, chopped


Place apricots in heatproof bowl. Pour boiling water over apricots and let sit about 15 minutes. Drain apricots, reserving 1 cup of the soak water.
Preheat oven to 350ºF. Oil a loaf pan. Beat together sweetener, oil, apricot soak water, orange juice, and vanilla. In separate bowl, sift together flours, baking powder, baking soda, and sea salt. Stir in wheat germ. Stir in liquid ingredients until just mixed. Gently fold in apricots and nuts. Pour into prepared loaf pan. Bake 45 to 55 minutes, or until tester inserted in center of loaf comes out dry. Remove from pan and cool completely on wire rack. For added flavor and moistness, wrap loaf and let sit overnight.

Makes 1 loaf


Apricot-Nut Muffins: Prepare batter as directed. Pour into oiled muffin tins. Bake about 20 minutes or until tester inserted in center comes out dry.

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