Apricot-Date Nut Bread
Apricot-Date Nut Bread Recipe Card Front
Front of the Apricot-Date Nut Bread recipe card.
There is a notation of “over” but on the other side is another recipe and nothing related to this recipe.
Vintage Recipe Box 034
There are lots of fun recipes to read in the box this recipe for Apricot-Date Nut Bread was with.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Apricot-Date Nut Bread recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Apricot-Date Nut Bread Recipe
If you make this Apricot-Date Nut Bread recipe, please share your photos and comments below!
- 1 1/2 cups boiling water
- 1 cup dates, chopped
- 1 cup apricots, chopped
- 2 tablespoons butter, melted
- 2 cups sugar
- 1 egg, well beaten
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nuts, chopped
- 1 teaspoon vanilla
- Pour the boiling water over the dates and apricots
- Let stand until ready for use
- Mix the butter and sugar together and then stir in the egg
- Sift together the flour, baking soda, and salt
- Drain the water from the dates and apricots and add the water to the egg mixture alternatively with the flour mixture
- Fold in the apricots, dates, nut, and vanilla
- Place in two 4" x 8" loaf pans
- Bake at 350 degrees for 1 hour
Apricot-Date Nut Bread