Apple And Apricot Loaf Recipes

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APPLE AND APRICOT LOAF



Apple and Apricot Loaf image

A tasty loaf for the lunch box, from Super Food Ideas. Suitable for freezing (see directions at end of recipe)

Provided by ImPat

Categories     Quick Breads

Time 1h25m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

412 1/2 g apricots in juice (halves)
2 (125 g) puree (apple)
1/3 cup brown sugar
2 eggs (lightly beaten)
1/4 cup buttermilk
2 tablespoons olive oil
2 teaspoons lemon rind (finely grated)
1 1/2 cups plain flour
2/3 cup wholemeal self-rising flour
1/2 teaspoon bicarbonate of soda

Steps:

  • Preheat oven to 180C (160C fan forced).
  • Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
  • Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).
  • Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
  • Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
  • Fold in apricots and spoon mixture into prepared pan.
  • Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
  • Stand for 10 minutes and then turn out onto a wire rack to cool.
  • TO FREEZE - slice loaf and wrap individual slices in plastic wra[, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.

APPLE-APRICOT BREAKFAST LASAGNA



Apple-Apricot Breakfast Lasagna image

A sweet breakfast lasagna may sound odd, but there's nothing wrong with this flavor combo. If you're familiar with kugel, a sweet noodle custard, then this lasagna won't be too foreign to you. We love the layers of pasta, cheese, dried fruit and apricot glaze.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h15m

Yield 10 to 12 servings

Number Of Ingredients 14

12 lasagna noodles (about 8 ounces)
Vegetable oil, for tossingg
12 ounces cream cheese, at room temperature
1 1/2 cups ricotta
2 large eggs, plus 1 large egg yolk
2 tablespoons granulated sugar
2/3 cup apricot preserves
3 tablespoons unsalted butter, plus more, melted, for brushing the baking dish
3 tablespoons lemon juice (from 1 large lemon)
1 cup dried apricots, coarsely chopped
1 cup dried apple rings, coarsely chopped
1/2 teaspoon ground cinnamon
1/4 cup sliced, skin-on almonds
Confectioners' sugar, for dusting

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool.
  • Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth.
  • Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine.
  • Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight.
  • Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature.

APPLE, APRICOT AND WALNUT LOAF



Apple, Apricot and Walnut Loaf image

This is a great recipe when you have just one apple languishing in your fruit bowl and it is past the point where it would taste good eating it as is. This loaf is moist and delicious - a great accompaniment to a cup of coffee or tea.

Provided by Irmgard

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 10

2 cups whole wheat flour
1 teaspoon baking powder
1 pinch salt
1/2 cup melted butter or 1/2 cup margarine
1 cup light brown sugar
2 eggs, lightly beaten
1 grated orange, juice and rind of
1/2 cup chopped walnuts
1/2 cup chopped dried apricot
1 large cooking apple

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2 pound loaf pan.
  • Sift together the flour, baking powder, bran and salt into a large mixing bowl.
  • Add the melted butter, sugar, eggs, orange rind and juice.
  • Stir, then beat with an electric mixer until smooth.
  • Stir in the walnuts and apricots.
  • Peel, quarter and core the apple, chop it up roughly and add it to the mixture.
  • Stir, then spoon into the prepared pan and level the top.
  • Bake for 1 hour or until a cake tester inserted into the middle comes out clean.
  • Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.

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.

APPLE LADDER LOAF



Apple Ladder Loaf image

I first served my family this rich ladder recipe years ago. From the very first bite, it was a hit with everyone. Now I bake it often for church groups, potluck dinners and parties with friends. It makes a nice breakfast pastry or a lovely dessert. -Norma Foster, Compton, Illinois

Provided by Taste of Home

Time 1h40m

Yield 2 loaves (10 slices each).

Number Of Ingredients 20

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
4 eggs
1 teaspoon salt
4-1/2 to 4-3/4 cups all-purpose flour
FILLING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 cups thinly sliced peeled tart apples
1/4 cup butter, softened
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl;, add apples and toss to coat. Spread filling down center third of each rectangle. , On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes., Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator.

Nutrition Facts : Calories 250 calories, Fat 8g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 205mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT AND APPLE CHARLOTTE



Apricot And Apple Charlotte image

Provided by Nigella Lawson

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

2 1/2 pounds (about 6 medium) Granny Smith apples
2/3 cup freshly squeezed orange juice
Finely grated zest of 1 orange
1 tablespoon sugar
1/3 cup plus 3 tablespoons apricot jam
8 tablespoons butter (more as needed), melted
1 loaf thin-cut whole wheat bread, slightly stale, crusts removed
1 large egg white
3 large egg yolks, beaten

Steps:

  • Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to boil. Reduce heat to medium-low, and cook at a lively simmer until apples are soft but still keep their shape, about 8 minutes. Remove from heat and let cool.
  • Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.
  • Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tablespoons jam over top. (Jam may be heated, if desired, for ease in spreading.)
  • Place pan on a baking sheet. Bake until browned on edges and top, about 45 minutes. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 20 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 271 milligrams, Sugar 39 grams, TransFat 1 gram

APRICOT CHEESE LOAF



Apricot Cheese Loaf image

A fruit-laden and slightly tart loaf. Excellent with tea or coffee.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

1 cup boiling water
1 cup dried apricots, chopped
3 tablespoons margarine
½ cup cream cheese, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup dates, pitted and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • Pour boiling water over apricot pieces in a small bowl. Cool.
  • In another bowl, combine flour, baking powder, soda, salt, and dates.
  • In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 49.1 g, Cholesterol 41.6 mg, Fat 7.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 303.7 mg, Sugar 30.4 g

SIMPLE APRICOT-GLAZED MEATLOAF



Simple Apricot-Glazed Meatloaf image

I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!

Provided by Sahara B

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
1 cup bread crumbs
1 small onion, minced
1 large egg, beaten
2 cloves garlic, minced
1 ½ tablespoons apricot preserves
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
1 cup ketchup
½ cup apricot preserves
¼ cup brown sugar
2 tablespoons hot sauce (such as Frank's Red Hot ®)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
  • Bake in the preheated oven for 45 minutes.
  • Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
  • Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 54.9 g, Cholesterol 100.6 mg, Fat 19.7 g, Fiber 1.4 g, Protein 23.4 g, SaturatedFat 7.4 g, Sodium 1781.9 mg, Sugar 33.8 g

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From friendshipbreadkitchen.com


APPLE AND APRICOT LOAF RECIPE - RECIPEZAZZ.COM
A tasty loaf for the lunch box, from Super Food Ideas. Suitable for freezing (see directions at end of recipe) Recipe Categories . Course. Appetizers (3015) Beverages (2060) Breakfast (2487) Desserts (5581) Dinner (11569) Lunch (6773) Ingredient. Beef (3225) Pasta (1818) Pork (3295) Poultry (3916) Salmon (485) Cuisine. Asian (1112) Indian (409) Italian (1577) Mexican (1153) …
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