Apricot Breakfast Bread

  • Yield: 1 loaf servings


1cup chopped dried apricots
3/4cup orange juice
2cups flour
1cup sugar
1 1/2teaspoons baking powder
1teaspoon salt
1/2teaspoon baking soda
1/4cup shortening
1-- egg, beaten
1/2cup chopped nuts (optional)


  1. Soak the apricots in the orange juice in a bowl for 30 minutes.
  2. Combine the flour, sugar, baking powder, salt and baking soda in a separate bowl and mix well. Cut in the shortening until crumbly.
  3. Add the apricot mixture and egg, stirring just until moistened. Add additional orange juice if needed for the desired consistency.
  4. Fold in the nuts and spoon into a greased loaf pan. Bake at 350 degrees for 1 hour.
  5. Cool in the pan on a wire rack for 20 minutes. Invert onto a wire rack to cool completely.

Recipe reprinted with permission from Mackinac Island Medical Center, The Flavors of Mackinac (Mackinac Island Medical Center, 1997)