Ginger Apricot Quick Bread Recipe

Ginger Apricot Quick Bread Recipe
I was delighted when my friend, Diana, brought me a large bowl of fresh apricots from her tree, and wanted to make something that would showcase them. Using an all-purpose quick bread recipe that I’ve used before, and adding candied ginger and apricots, this Ginger Apricot Quick Bread, is unique with bits of spicy ginger and chunks of sweet-tart apricots. The bread is delicious, and since it makes two loaves, you can take one to a friend.
Although this yummy bread is good on its own, you can spread it with butter or lightly sweetened cream cheese. It is similar to a cake, so it can be baked in a tube or Bundt pan instead of two loaf pans and served as a cake; top it with a light glaze if you like.

24 Slices

3 eggs
2 cups sugar
1 cup oil

1 teaspoon salt
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups pitted and diced fresh apricots
1/2 cup candied ginger, chopped (easiest when done with kitchen scissors)

  1. Preheat oven to 350°.
  2. Spray two medium (8½ x 4½ x 2½ inches) loaf pans with non-stick spray.
  3. Beat eggs with the sugar and oil.
  4. Measure the salt, flour, baking powder, and baking soda into a fine strainer set over the egg mixture; mix well at low speed.
  5. Fold in the apricots and ginger.
  6. Divide the mixture between the two prepared pans and place in the preheated oven.
  7. Bake for about 1 hour, or until a toothpick inserted in the middle comes out clean.
  8. Remove the loaves from the oven, let sit 5 minutes, then invert onto cooling racks. Let the loaves cool thoroughly before slicing.

Amount Per Serving
Calories 236 Calories from Fat 89
Percent Total Calories From: Fat 38% Protein 4% Carb. 58%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 27 mg
Sodium 157 mg
Total Carbohydrate 34 g
Dietary Fiber 0 g
Sugars 17 g
Protein 3 g

Vitamin A 8% Vitamin C 5% Calcium 0% Iron 7%

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