Apricot Fig Bread Recipes

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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

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.

FIG, APRICOT AND RAISIN BREAD



Fig, Apricot and Raisin Bread image

Make and share this Fig, Apricot and Raisin Bread recipe from Food.com.

Provided by cass.cain

Categories     Breads

Time 1h15m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 10

700 g bread flour
2 teaspoons dry yeast
4 teaspoons brown sugar
150 g dried figs, cut into sixths
100 g dried apricots, cut into quarters
150 g pitted prunes, cut into quarters
100 g raisins
1 teaspoon oil
2 teaspoons ground cinnamon
100 ml water

Steps:

  • Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
  • Combine yeast, sugar and one cup of warm water in another bowl.
  • Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
  • With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
  • Add in the remaining ingredients and leave the mix to rise.
  • Once it has risen, knock the dough down and divide the dough into two.
  • Knead it into a shape you want and place them into two 1-litre bread tins.
  • Leave to rise again till the size doubles.
  • Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.

Nutrition Facts : Calories 362, Fat 1.3, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 79.8, Fiber 4.3, Sugar 18.8, Protein 8.8

APRICOT BREAD



Apricot Bread image

Grammy's recipe.

Provided by KFREESE

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 teaspoon all-purpose flour
2 cups dried apricots, sliced
1 ½ cups boiling water
1 ¼ cups orange juice
1 egg
3 cups baking mix (such as Bisquick®)
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Put apricots and water in a bowl. Let stand until cool, about 10 minutes.
  • Drain apricots; mix soaking water with orange juice.
  • Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 64.9 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2 g, Sodium 580.5 mg, Sugar 34 g

PORK LOIN STUFFED WITH FIGS AND APRICOTS



Pork Loin Stuffed with Figs and Apricots image

Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h10m

Number Of Ingredients 8

1/2 cup stemmed and finely chopped dried Calimyrna figs
1/2 cup finely chopped dried apricots
2 cloves garlic, finely chopped
3/4 teaspoon rubbed sage
1 or 2 white sandwich bread, toasted and cut into 1/4-inch pieces (to equal 1 cup breadcrumbs)
Coarse salt and ground pepper
2 boneless center-cut pork loin, (2 1/2 pounds)
1 tablespoon olive oil

Steps:

  • Preheat oven to 450 degrees. Combine figs and apricots in a medium bowl; pour boiling water over them. Set aside for 5 minutes. Drain in a fine-mesh sieve; return to bowl. Add garlic, 1/4 teaspoon sage, and breadcrumbs; season generously with salt and pepper. Stir until breadcrumbs are moistened.
  • With a long, sharp knife, cut a slit lengthwise down the middle of the loin, without cutting through; open it like a book. Place filling in the middle, packing lightly. Draw the edges of the loin together so that they slightly overlap, forming a cylinder around stuffing. (If it is hard to close, remove some of stuffing.) Tie pork with cotton kitchen twine every 1/2 inch.
  • Line the bottom of a 9-by-13-inch roasting pan with foil. Sprinkle pork with remaining 1/2 teaspoon sage; season generously with salt and pepper. Rub with oil; place in pan. Roast until meat registers 150 degrees on an instant-read thermometer, about 35 minutes; let rest (temperature will keep rising), 10 minutes. Snip string; discard. Slice meat; use a wide spatula to serve.

DRIED CRANBERRY, APRICOT, AND FIG STUFFING



Dried Cranberry, Apricot, and Fig Stuffing image

Provided by Sara Foster

Categories     Side     Bake     Sauté     Thanksgiving     High Fiber     Dinner     Stuffing/Dressing     Cranberry     Dried Fruit     Fig     Apricot     Fall     Family Reunion     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 pound Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 cup (or more) low-salt chicken broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
  • Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

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APRICOT AND FIG BREAD | FOOD TO LOVE
2014-10-29 Apricot and fig bread. Preheat oven to 180°C (160°C fan-forced). Grease and line a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for …
From foodtolove.co.nz
Cuisine Australian
Category Dessert, Morning Tea, Brunch, Afternoon Tea
Servings 12
Total Time 1 hr 15 mins
  • Preheat oven to 180°C (160°C fan-forced). Grease and line a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Combine figs, apricots, dates, currants and 2 cups water in a saucepan over high heat. Simmer, stirring occasionally, for S minutes or until fruit is plump. Remove pan from heat. Stir in bicarbonate of soda (mixture will froth). Transfer to a heatproof bowl. Cool for 15 minutes.
  • Add egg and oil to mixture; stir until combined. Add sifted flour and cinnamon; stir until combined.
  • Spoon mixture into prepared pan; level surface. Bake for 55 minutes or until a skewer inserted at centre comes out a little sticky. Cool in pan for 5 minutes. Transfer to a wire rack. Remove baking paper. Serve warm or cooled, sliced and spread with cream cheese.


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