URL of this page: https://medlineplus.gov/recipes/apricot-orange-bread/

Apricot-Orange Bread

A Heart-Healthy Recipe from the National Heart, Lung, and Blood Institute

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Number of Servings: 16

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


  • 1 package (6 oz) dried apricots, cut into small pieces
  • 2 cups water
  • 2 Tbsp margarine
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 1 Tbsp freshly grated orange peel
  • 3 and 1/2 cups sifted all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup orange juice
  • 1/2 cup chopped pecans


  1. Preheat oven to 350° F. Lightly oil two 9x5-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 3/4 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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