Bake up some warm and satisfying Apricot Bread today. Dried apricots, peach gelatin and walnuts make our Apricot Bread recipe one to remember.
What You Need
Original recipe yields 16 servings
1-1/2 cups warm water
1 cup chopped dried apricots
2 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup butter, softened
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
1 cup chopped PLANTERS Walnuts
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Let's Make It
Pour warm water over apricots in medium bowl. Let stand 30 min.
Heat oven to 350°F. Drain apricots, reserving 3/4 cup of the soaking liquid.
Combine flour, baking powder, salt and baking soda. Beat butter, sugar and dry gelatin mix in large bowl with mixer until light and fluffy. Add egg; mix well. Blend in reserved soaking liquid. Gradually add flour mixture, mixing after each addition just until blended. Stir in nuts and apricots.
Pour into greased and floured 9x5-inch loaf pan.
Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Prepare using JELL-O Lemon or Apricot Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.