Apricot Ginger And Walnut Tea Bread Recipes

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 WALNUT TEA BREAD

Steps:

• Preheat your oven to 350°; grease a 9-inch loaf pan.
• Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
• Sift the flour, baking powder, and salt and set aside.
• In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
• Gradually add the apricot mixture, beating constantly.
• Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
• Bake for 1 hour.
• Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.

APRICOT WALNUT LOAF

Steps:

• Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
• At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
• Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
• At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.

BANANA-APRICOT WALNUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour three 2 x 5-inch pans or one 9 x 5-inch pan.
• Whisk together the flour, baking powder, salt, and baking soda, and set aside.
• In a large bowl, mix together butter and sugar on medium speed until light and fluffy. Beat in eggs, milk, and vanilla. At low speed, alternately beat flour mixture and mashed bananas into butter mixture. Stir in apricots and chopped nuts.
• Spoon batter prepared pan(s). Bake until golden brown and a wooden pick placed in the center comes out clean (about 40 minutes for small pans and 50 minutes for a large pan). You can place foil over the top for the last 15 minutes if the bread is becoming too brown.
• Note: The bread has a better flavor when it is wrapped and sits overnight (chilled or at room temperature).

APRICOT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.