Citrus Almond And Apricot Loaf Recipe By Tasty

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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.

CITRUS, ALMOND, AND APRICOT LOAF RECIPE BY TASTY



Citrus, Almond, And Apricot Loaf Recipe by Tasty image

Here's what you need: unsalted butter, sugar, orange, lemon, eggs, plain flour, almond flour, baking powder, salt, plain yogurt, vanilla extract, dried apricot, powdered sugar, lemon

Provided by Ella Russell

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

½ cup unsalted butter, softened
1 cup sugar
1 orange, zested, plus extra for decoration
1 lemon, zested, plus extra for decoration
3 eggs
1 ¼ cups plain flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup plain yogurt
2 teaspoons vanilla extract
½ cup dried apricot, plus extra for topping
1 cup powdered sugar
1 lemon, juiced

Steps:

  • Preheat oven to 170°C/325°F, and grease a loaf tin.
  • Cream together butter, sugar and zest until pale and fluffy.
  • Add eggs one at a time, whisking well between each one.
  • In a separate bowl, mix together flour, almond flour, baking powder and salt.
  • Gradually tip the dry ingredients into the wet ingredients, whisking on a low speed until just combined.
  • Gently stir in the yogurt and vanilla, then fold in the apricots.
  • Pour into the loaf tin, and bake for 50-60 mins, or until a skewer inserted into the middle comes out clean.
  • Remove and allow to cool. Meanwhile make the icing by combining the powdered sugar with enough lemon juice to make a pourable icing, about 2-3 tbsp total.
  • When the cake has cooled, pour over icing, then sprinkle with remaining chopped apricots and zest.
  • Slice and serve.

Nutrition Facts : Calories 434 calories, Carbohydrate 63 grams, Fat 18 grams, Fiber 3 grams, Protein 8 grams, Sugar 43 grams

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