Almond Apricot Quick Bread Recipes

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ALMOND APRICOT BREAD



Almond Apricot Bread image

My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 package (7 ounces) apricots with mixed fruit baby food, divided
1 egg
3/4 cup plus 1 teaspoon milk, divided
3 tablespoons canola oil
1-1/8 teaspoons almond extract, divided
2/3 cup sliced almonds, coarsely chopped
1/2 cup diced dried apricots
1/2 cup confectioners' sugar

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.

Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

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.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT-ALMOND GIFT BREAD



Apricot-Almond Gift Bread image

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

Provided by Susan G. Purdy

Categories     Brunch     Breakfast     Dessert     Bake     Cake     Bread     Food Processor     Dried Fruit     Almond     Fall     Winter     Edible Gift     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 large loaf or 3 baby loaves

Number Of Ingredients 19

Bread:
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots (moist-style)
½ cup (2½ ounces) blanched almonds
⅓ cup canola or light olive oil
1 large egg, at room temperature
¾ cup apricot nectar or buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
Icing (optional):
⅔ cup sifted confectioners' sugar
2 to 3 tablespoons milk, water, or fruit juice (or as needed)
Special Equipment
9- by 5- by 3-inch loaf pan or three 5¾- by 3¼- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.

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)



Apricot Almond Bread (Bm) image

Hearty breakfast bread made in the bread machine. This recipe was adapted from the Cuisinart Bread Machine Cookbook. Dough is kneaded and rises in the machine but bakes in your oven.

Provided by Stoblogger

Categories     Yeast Breads

Time 6h

Yield 2 pounds, 32 serving(s)

Number Of Ingredients 8

1 1/2 cups water, room temperature
2 teaspoons salt
1 tablespoon honey
2 1/8 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1/2 cup slivered almonds
2/3 cup dried apricot, chopped

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!

Nutrition Facts : Calories 62.2, Fat 1.1, SaturatedFat 0.1, Sodium 146.4, Carbohydrate 11.8, Fiber 1.1, Sugar 2.1, Protein 1.9

APRICOT ALMOND LOAF



Apricot Almond Loaf image

A beautiful bread with a pretty pale color and a fruity, nutty flavor.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 9

1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 ½ tablespoons butter, softened
1 teaspoon salt
¼ cup sugar
3 ½ cups bread flour
2 ½ tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
⅔ cup slivered almonds

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.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g

THE TRELLIS' APRICOT-ALMOND BREAD



The Trellis' Apricot-Almond Bread image

Make and share this The Trellis' Apricot-Almond Bread recipe from Food.com.

Provided by skat5762

Categories     Breads

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup sliced almonds
1/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons almond extract
3 1/2 cups flour
1/2 cup sour cream
2 cups chopped diced apricots

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.

Nutrition Facts : Calories 725.6, Fat 22.9, SaturatedFat 8.9, Cholesterol 134.5, Sodium 386.6, Carbohydrate 116.7, Fiber 5.2, Sugar 56.4, Protein 15.4

ALMOND APRICOT BREAD



Almond Apricot Bread image

Apricots and almonds are mixed into the hearty breakfast bread made with bran cereal.

Provided by Allrecipes Member

Yield 32

Number Of Ingredients 10

1 ¾ cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup chopped slivered almonds
1 ½ cups Kellogg's® All-Bran® cereal
1 ¼ cups skim milk
1 egg
⅓ cup vegetable oil
½ cup apricots, finely diced

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.

Nutrition Facts : Calories 77.7 calories, Carbohydrate 10.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 71.7 mg, Sugar 4.1 g

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