recipes and meat alternatives

Apricot Bread

Closely related to the peach, the apricot offers a sweet, yet subtle flavor to this loaf.


2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ tsp powdered ginger or
¾ tsp fresh ginger, grated
1 cup dried apricots, chopped
egg replacer (to equal 1 egg)
⅔ cup sweetener
2 tbsp oil
1 cup apricot or orange juice
1 tsp vinegar
1 tsp vanilla
½ cup nuts, chopped

Preheat oven to 350 degrees F. In a large bowl, sift together the flour, baking powder, baking soda, salt and ginger. Stir in the apricots, egg replacer, sweetener, oil, juice, vinegar, vanilla, and nuts. Mix together gently until “just mixed.” Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. Test with a knife to see if done. Cool for ten minutes before slicing and serving. Makes 1 loaf.

Recipe courtesy of
How it all Vegan! by Tanya Barnard and Sarah Kramer