Almond Apricot Quick Bread Recipes

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

APRICOT-ALMOND GIFT BREAD

Steps:

• Pan preparation:
• Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
• Make bread:
• Position rack in center of oven. Preheat oven to 350°F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
• In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
• Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
• Make icing:
• To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
• Cooks' Note
• Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
• If baking at 5,000 feet:
• Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
• If baking at 10,000 feet:
• Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.

APRICOT ALMOND BREAD (BM)

Steps:

• Prepare the bread machine basket, attach the kneading paddle.
• Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
• For this recipe I use the Artisan dough setting, it is a 5 hour setting. After fitting the basket into the machine close the lid and turn on.
• After about 15 minutes check to see that the dough has enough liquid. I usually have to add at least 1 tablespoon of water.
• When kneading cycle ends, punch down the dough, let rest 10 minutes.
• Preheat oven to 425°.
• Roll the dough into a rectangle approximately 16X12 inches.
• Sprinkle on nuts and fruit.
• Roll up the dough into a 3 inch wide cylinder. Pinch the roll at each end and shape it.
• Place on a greased baking sheet, or omit the grease and use parchment paper.
• Cover loosely with plastic wrap and let rise 30 minutes.
• Bake about 25 minutes, depending on your oven.
• Best if allowed to cool before slicing -- if you can wait that long!

APRICOT ALMOND LOAF

Steps:

• Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
• If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

THE TRELLIS' APRICOT-ALMOND BREAD

Steps:

• In a 350-degree oven, toast almonds on baking sheet for 10 minutes.
• In mixing bowl, cream together butter and sugar until fluffy.
• Add eggs 1 at a time, beating well.
• Add baking powder, salt, cinnamon, and extract.
• Beat until smooth and add flour 1/2 cup at a time alternately with sour cream.
• Beat until smooth, then add almonds and apricots.
• Place in buttered and floured 12" loaf pan.
• Bake for 1 hour.
• Allow to cool before removing from pans.

ALMOND APRICOT BREAD

Steps:

• Stir together flour, sugar, baking powder, salt and almonds. Set aside.
• In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in apricots. Add flour mixture, stirring only until combined. Portion into two 9 x 5 x 3-inch loaf pans coated with cooking spray.