APRICOT NUT BREAD
Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.
Provided by Caryn
Categories Quick Breads
Time 1h20m
Yield 2 7x3x2-inch loaf pans
Number Of Ingredients 11
Steps:
- In a small saucepan, cook the apricots in water until soft; drain.
- Preheat oven to 350 degrees.
- Generously grease and lightly flour two 7x3x2-inch loaf pans.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- Stir in butter, milk, orange juice, and egg; mix well.
- Fold in dried apricots, nuts, and orange peel.
- Spoon into prepared pans.
- Bake 55 minutes or until a toothpick inserted in center comes out clean.
- Cool on rack 15 minutes.
- Remove from pan.
- Cool completely.
APRICOT BREAD
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
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.
BEER BREAD
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
Provided by Gerald Norman
Categories Quick Breads
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer.
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, remove from pan and cool for at least 15 minutes.
- UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
- Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
- I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
- The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
- Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
HONEY APRICOT BREAD
My cousin loves apricot, so when I saw this recipe in an old cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion, I thought of her, and it sounded so good I thought I would share. I think I'll make them the next time she comes to visit. The original version just said honey, but I...
Provided by Christine Whisenhunt
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees. Mix flour, sugar, baking powder and salt. In a seperate bowl, mix egg, milk, honey and butter. Add to flour mixture and stir just until moistened. Stir in cereal and apricots. Pour into a 8x4 inch loaf pan that has been sprayed with non-stick cooking spray. Bake 55 to 60 minutes, or until toothpick inserted into center comes out clean. Let cool 10 minutes and then remove from pan.
APRICOT BREAD
Make and share this Apricot Bread recipe from Food.com.
Provided by Bumbleberry
Categories Breads
Time 40m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 350.
- Combine all ingredients.
- Bake for 30 to 25 minutes in 11x7 baking tin.
Nutrition Facts : Calories 219.3, Fat 4.7, SaturatedFat 2.8, Cholesterol 11.6, Sodium 56, Carbohydrate 39.1, Fiber 1.3, Sugar 15, Protein 5.2
APRICOT YEAST BREAD (BREAD MACHINE)
Make and share this Apricot Yeast Bread (Bread Machine) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
- Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
ALMOND APRICOT BREAD
My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. 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 the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT BREAD
Grammy's recipe.
Provided by KFREESE
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
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
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
Nutrition Facts : Calories 432 kcal, Carbohydrate 61 g, Cholesterol 90 mg, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 787 mg, Fat 19 g, ServingSize 1 Large Loaf (10 Servings), UnsaturatedFat 14 g
APRICOT BEER BREAD
Make and share this Apricot Beer Bread recipe from Food.com.
Provided by swissms
Categories Quick Breads
Time 55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly grease a 9×5 inch loaf pan.
- In a very large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and add in vegetable oil and beer. Mix. Stir just until just combined. Stir in dried apricots. Pour batter into prepared pan.
- Bake for 55-60 minutes, until the loaf is light golden brown and a toothpick inserted into the center comes out clean (the top should spring back when lightly pressed).
- Turn loaf out of the pan and allow the bread to cool on a wire rack before slicing.
Nutrition Facts : Calories 202.3, Fat 3.7, SaturatedFat 0.5, Sodium 159.8, Carbohydrate 36.8, Fiber 1.2, Sugar 11.3, Protein 3.5
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.
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- In a large bowl, combine the sugar, boiling water and butter. Stir to dissolve the sugar, then add the apricots. Set aside for 1 hour.
- Preheat the oven to 350°. Coat two 7 1/4 -by-3 1/2 -inch loaf pans with cooking spray or grease and flour the pans.
- In a large bowl, combine the unbleached flour, baking soda and salt. Stir in the warm apricot mixture. Sprinkle the pecans and whole-wheat pastry flour over the batter. Add the eggs and orange juice and beat just until the ingredients are blended and the fruit and nuts are evenly distributed.
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- Cut the dried apricots into halves or quarters, I find a pair of scissors is the best way to do this, although you can use a knife.
- Put the dried fruit and sugar in a bowl and pour over the hot tea. Leave it overnight to soak up the tea, but I didn't have time, so mine got 2 hours and was still pretty wet.
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