Studio 5 - Weekdays at 11am on KSL 5

Apricot Nut Bread

By Mary Jolley

Apricot Nut Bread


  • 1 cup apple juice
  • ½ cup all-fruit apricot spread or apricot jam
  • 2/3 cup chopped dried apricots
  • ½ cup oat bran
  • 1/3 cup canola oil
  • 2 ripe bananas, mashed
  • 2 Tbs honey
  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup chopped walnuts


1. Preheat oven to 350° F.

2. Bring the apple juice to a boil in a small saucepan. Remove from heat and add the apricot spread, apricots, and oat bran, let stand for 5 minutes.

3. Meanwhile, combine the oil, bananas, and honey in a large mixing bowl; whisk well. Add apricot mixture. Add the dry ingredients to the banana-apricot mixture, stirring just until moist.

4. Spoon the batter into a greased loaf pan. Back for 55-65 minutes or until pick inserted into the center comes out clean. Cool and enjoy.

Mary Jolley

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