Apricotnutbread Recipes

APRICOT NUT BREAD

Steps:

• In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest. , Transfer to an 8x4-in. loaf pan coated with cooking spray. 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 pan to a wire rack., For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.

GOLDEN APRICOT NUT BREAD

Steps:

• Heat the oven to 325 F (165 C/Gas 3).
• Generously grease and flour a 9-by-5-by-3-inch loaf pan or line it with parchment paper and grease the paper.
• Pour the 3/4 cup of boiling water over apricots; let stand 15 minutes.
• In a medium bowl combine the all-purpose flour, baking powder, and salt. Stir with a spoon or whisk to blend thoroughly. Set aside.
• In a mixing bowl with an electric mixer, beat the butter, sugar, eggs and corn syrup together until smooth and well blended. Stir in chopped apricots with water in which they were soaked and then add the chopped nuts.
• Gradually stir the dry ingredients into the wet mixture; stir until blended.
• Spoon the batter into prepared pan.
• Bake in the preheated oven for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until wooden pick inserted in center of the loaf comes out clean.
• Cool the apricot bread in the pan for 10 minutes.
• Run a knife all around the edge of the pan and then carefully turn the bread out. If the pan was lined with parchment paper, lift it out with the ends of the paper and carefully peel the paper off. Cool the bread completely on a rack. Slice to serve.
• Makes one large loaf of apricot nut bread. Tips and Variations

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 NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a non-stick 9 by 5 inch loaf pan with non-stick cooking spray.
• Measure all ingredients into a large mixer bowl.
• Beat on medium speed for 30 seconds, scrape sides and bottom of bowl.
• Pour into pan and bake in preheated oven for 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
• Allow to cool in pan for 5 minutes; turn out and cool thoroughly.
• Slice into 16 even slices.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

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 NUT BREAD

Steps:

• Mix together the flour, baking powder, and salt. Set aside for later. Beat the egg and mix in the vanilla, sugar, salad oil, and gradually add the milk. Add flour mixture and then the apricots and pecans. Bake for 1 hour @ 350 degrees in a loaf pan

APRICOT BREAD

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.