This fruity quick bread is packed with dried apricots, nuts and grated orange peel. Serve it as a snack, a dessert or a teatime treat — though it goes just as well with coffee.

Yield: Makes 2 loaves.



  • 1 1/2 cups dried apricots, coarsely chopped
  • 1 cup boiling water
  • 1/4 cup salted butter, cubed
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup orange juice
  • 1/2 tsp grated orange peel
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/8 tsp freshly ground nutmeg
  • 1 cup chopped pecans or natural almonds


  1. Preheat oven to 350°F.
  2. Combine apricots, boiling water and butter in a large bowl; stir until butter is melted. Stir in sugar; cool to room temperature. Stir in eggs, orange juice and orange peel.
  3. Combine flour, whole wheat flour, baking soda, salt, ginger and nutmeg. Stir flour mixture into apricot mixture. Do not overmix. Fold in pecans. Spoon batter into two greased and floured 9x5 inch loaf pans.
  4. Bake until a cake tester inserted in centre comes out clean, about 50 - 55 minutes. Cool in pans on racks for 5 minutes. Invert loaves onto racks and cool completely.
Nutritional analysis per slice:


105 calories, 3.9 g fat, 1.8 g protein, 16.7 g carbohydrate, 1.1 g fibre, 100 mg sodium