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Apricot-Orange Bread

An easy-to-prepare treat, bursting with apricot and orange flavor.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
15 minutes 1 hour 16 servings ½-inch slice


1 package (6 oz) dried apricots, cut into small pieces

2 C water

2 Tbsp margarine

1 C sugar

1 egg, slightly beaten

1 Tbsp freshly grated orange peel

3½ C sifted all-purpose flour

½ C nonfat dry milk powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ C orange juice

½ C chopped pecans

calories 97
Total fat 2 g
Saturated fat 1 g
Cholesterol 6 mg
Sodium 113 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.

  • 2
    Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.

  • 3
    Cream together the margarine and sugar. By hand, beat in the egg and orange peel.

  • 4
    In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.

  • 5
    Stir apricot pieces and pecans into batter.

  • 6
    Turn batter into prepared pans.

  • 7
    Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.

  • 8
    Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.

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