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Hazelnut-laced Chocolate Apricot Bread

Categories: Breads

Submitted by:

This is excellent served with cream cheese or something spicy, such as Chili. 



  • 8 oz. water (boiling)
  • 5 1/3 oz. apricots (dried)
  • 4 oz. sugar
  • 3 1/3 oz. eggs
  • 1/2 tsp. baking soda
  • 4 oz. brown sugar
  • 5 3/4 oz. all-purpose flour
  • 3 1/2 oz. whole wheat flour
  • 3 oz. cocoa (unsweetened)
  • 4 1/2 oz. Hazelnuts (chopped)
  • 3 tsp. Clabber Girl Baking Powder


"Pour boiling water over apricots and soak until tender, do not over soak. Drain and reserve water. Add more water if needed to be sure there is 8ozs. water reserved. Chop apricots. Pour liquid into a large bowl.

Add sugar, brown sugar, eggs and baking soda to apricot liquid. Mix at 1st speed of 3-speed mixer until well blended. 

Combine both flours, hazelnuts, cocoa , Clabber Girl Baking Powder and apricots in a large bowl. Add sugar mixture and mix at 1st speed until well combined.

Grease and flour two 9x5x3 in. loaf pans. Evenly divide batter between pans. Bake at 350F until done, about 45 minutes. Cool on racks."