Whole-Wheat Apricot Bread

  • Serves: Serves 16; 1 slice per serving


Bits of dried apricot flavor each bite of this quick bread. You may be tempted to dunk your slice in hot tea or flavored coffee.


Vegetable oil spray
1 cup chopped dried apricots
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup sugar
1/2 cup finely chopped walnuts, dry-roasted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup fat-free evaporated milk
Egg substitute equivalent to 1 egg, or 1 large egg, slightly beaten
1/2 cup unsweetened applesauce
1 tablespoon canola or corn oil

Cooking Instructions

Preheat the oven to 350°F. Lightly spray a 9x5x3-inch loaf pan with vegetable oil spray.

In a large bowl, stir together the apricots, flours, sugar, nuts, baking powder, and baking soda.

In a small bowl, whisk together the remaining ingredients. Add to the apricot mixture. Stir just until well blended. Don't overmix. Pour into the loaf pan.

Bake for 40 to 50 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Turn out onto a cooling rack. Let cool completely, about 1 hour, before slicing.

Cook's Tip

Cook’s Tip: To cut dried apricots or other sticky foods easily, use kitchen shears lightly sprayed with vegetable oil spray.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
0.5 g
Trans Fat
Polyunsaturated Fat
2 g
Monounsaturated Fat
1 g
.5 mg
88 mg
25 mg
2 g
13 g
4 g

Dietary Exchanges

Dietary Exchanges: 1 1/2 starch, 1/2 fat

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.