Apricot Honey Bread and Muffins

No votes yet
45 minutes 12 muffins Print RecipeEmail Recipe


1⁄4poundbutter (or margarine, room temperature)
2⁄3cupapricots (mashed - canned fruit is fine)
1 egg (large)
1tablespoonapricot juice (perhaps from the canned fruit)
2cupall-purpose flour (sifted)
2 1⁄2teaspoonbaking powder


Heat oven to 350F for bread, 375F for muffins. Grease and lightly flour 1 loaf pan, 8” long, 2 1/2” deep and 4 1/2 “wide or 2 muffin tins (12 muffins, 2 5/8” diameter, medium).

Cream the butter with the honey and add the mashed apricot pulp.
Beat in the egg and the apricot juice.

Sift the flour, salt, and baking powder together. Fold into the butter mixture.
Fill the loaf pan or the muffin tins about half full.

Bake the loaf in a 350 degree F. preheated oven for 45 minutes to an hour, or until a cake tester, knife blade or toothpick stuck into the center of the loaf comes out clean.

Bake the muffins for 30 to 35 minutes in a preheated 375 degree F. oven.

Serve hot with honey and butter or honey butter.

Recent comments