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Apricot Nut Bread

  • Yield: 12 servings


  • 2 eggs or one-half cup egg substitute
  • 2 cups low fat buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 cup oat bran
  • One-half cup sugar
  • Three-fourths cup dried apricots, chopped
  • One-half teaspoon salt
  • One-half teaspoon ground allspice
  • 2 teaspoons baking powder
  • One-half cup chopped walnuts


  • Preheat the oven to 325 degrees.
  • Beat the egg substitute, buttermilk, and vanilla together in a bowl and set aside. Combine the dry ingredients, except the walnuts, in another bowl. Add the egg-milk mixture and chopped walnuts.
  • Pour the mixture into a 10-inch Bundt pan or a large loaf pan sprayed with nonstick spray.
  • Bake 45 minutes to 1 hour. Turn onto a wire rack and cool before serving.