This loaf recipe is great for bake sales!

Read my Holiday/Winter 2015 issue!

Serves 8 to 10

3⁄4 cup coarsely chopped dried apricots

1 cup water

11⁄2 cups wheat flour

1 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup brown sugar

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1 large egg

1⁄2 cup vegetable oil

1 teaspoon vanilla

1 teaspoon grated orange zest

1⁄2 cup fresh orange juice

1 cup coarsely chopped walnuts

1⁄4 cup chopped walnuts for the top of the loaves

  1. Position a rack in the lower third of the oven.
  2. Preheat the oven to 350ºF.
  3. Grease 4 mini loaf pans (that hold about 2 cups of batter per loaf) or one 9 x 5 inch loaf pan.
  4. In a small saucepan, place coarsely chopped apricots and water.
  5. Bring to a simmer, then remove pan from heat and set aside to cool.
  6. In a bowl stir together wheat flour, baking soda, salt, brown sugar, cinnamon, and nutmeg.
  7. In a large bowl whisk together egg, vegetable oil, vanilla, orange zest, orange juice, and the apricot mixture.
  8. Slowly add the flour mixture. Fold until all dry ingredients are moistened.
  9. Add the coarsely chopped walnuts, stirring just a few times to distribute walnuts into the batter.
  10. Pour the batter into the mini loaf pans, about 3⁄4 of the way full.
  11. Evenly distribute the chopped walnuts on top of each mini loaf.
  12. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. If using a 9 x 5 loaf pan bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean.
  13. Let cool in the pan on a rack for 10 minutes before taking the loaf out to cool completely on the rack.


Photography by Food by Tina Schultheiss | Styling by Viola Sutanto | Photography by Meg Smith

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