Orange Apricot Loaf Orange Apricot Loaf

Author: Canadian Living

This muffinlike loaf is ideal for a brunch or to serve with tea. If using a dark pan, check after one hour as loaves bake slightly faster in dark pans.

  • Portion size 1 serving



In large bowl, combine whole wheat and all-purpose flours, sugar, baking powder, baking soda and salt ; set aside.

In food processor or blender, mince orange into small pieces. Using on/off motion, blend in eggs, milk, oil and vanilla; pour into measure and add more milk to make 2 cups (500 mL). Pour over dry ingredients; sprinkle with apricots. Stir just until moistened.

Spread in greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350°F (180°C) oven for 1 to 1-1/4 hours or until tester inserted in centre comes out clean.

Let cool in pan on rack for 15 minutes; turn out onto rack and let cool completely. Dust with icing sugar. (Slices can be individually wrapped in plastic wrap and frozen in airtight container for up to 1 month; or wrap and freeze whole.)


Nutritional facts <b>Per slice:</b> about

  • Sodium 211 mg
  • Protein 6 g
  • Calories 234.0
  • Total fat 6 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 42 g


  • Iron 14.0
  • Folate 6.0
  • Vitamin A 8.0
  • Vitamin C 15.0
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Baking & Desserts

Orange Apricot Loaf