APRICOT NUT BREAD
If you like apricots--you'll love this one.
Provided by JJOHN32
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.
- Whisk together the flour, baking powder, soda, and salt.
- In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan, and cool on a rack.
Nutrition Facts : Calories 222 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 9.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 203.5 mg, Sugar 15.5 g
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 NUT BREAD
My family likes bread, apricots and nuts, so I put the three together to create this recipe. It's fairly easy to make, and everyone loves it. It never lasts long in our house. -Robert Logan of Clayton, California
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 320mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
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.
GRAPE-NUTS QUICK BREAD- MOM'S
Both my Mom and Grandma made this quick bread often. It is delicious, and all the kids ate it without complaint, instead of their usual white bread. I found the recipe in Mom's file cut from an old Grape-Nuts cereal box. Its probably from the 1950's. Still a wonderful quick bread and nutritous alternative to white bread! The...
Provided by Kathie Carr
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Heat milk until almost, but not quite boiling. Pour milk over cereal and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg and shortening to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into 10 x 5 x 3 inch loaf pan, lined on bottom with paper. Bake in moderate oven (350°F) 1 hour, or until done. Wrap in waxed paper and store several hours or overnight before slicing.
APRICOT GRAPE-NUTS BREAD
Make and share this Apricot Grape-Nuts Bread recipe from Food.com.
Provided by Kate S.
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Soak apricots in boiling water.
- Pour yogurt over cereal to soak while mixing other ingredients.
- Sift flours with baking powder, baking soda, salt, and sugar.
- Add egg, oil, and honey to cereal mixture and mix well.
- Then add flour mixture and stir only enough to dampen flour.
- Drain apricots. Chop finely and stir into batter.
- Pour into greased 8 x 4 inch loaf pan.
- Bake at for about 50-60 minutes or until cake tester comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and finish cooling on rack.
- Wrap in wax paper and store several hours or overnight before slicing.
APRICOT NUT BREAD
A pleasing combination of apricots and pecans make a lovely quick bread for your family or friends. I make this using Spelnda for 1/2 of the sugar. Low in added fat and cholesterol. Hope you enjoy!
Provided by PaulaG
Categories Quick Breads
Time 1h
Yield 16 slices
Number Of Ingredients 11
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 PRESERVE NUT BREAD
Make and share this Apricot Preserve Nut Bread recipe from Food.com.
Provided by Michele7
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Sift dry ingredients into a large mixing bowl.
- Add nuts, shortening, egg, preserves, and juice.
- Stir until mixture is dampened, but not smooth.
- Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.
GRAPE-NUTS BREAD
Debbie Hunt of Anthony, Kansas likes to add tasty Grape-Nuts cereal to this hearty loaf. "This moist bread is so easy that I make it at least twice a week," she says. "Once, I put it together in the middle of the night when I suddenly remembered that I didn't have any bread for breakfast."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
APRICOT NUT BREAD
A delicious, moist, easy to make bread that you will want to make often. If you like apricots, this bread will make your mouth water.
Provided by Anita Hoffman
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Soak apricots in a 1/4 cup hot water for 30 minutes and then drain well.
- 2. Sift dry ingredients. Add eggs, orange juice and melted butter. Fold in apricots and nuts.
- 3. Pour into greased and floured 9 X 5 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely.
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, 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.
GRAPE-NUTS QUICK BREAD
Make and share this Grape-Nuts Quick Bread recipe from Food.com.
Provided by Chris from Kansas
Categories Quick Breads
Time 45m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg.
- Combine the dry ingredients; stir into cereal mixture just until moistened.
- Spoon into two greased 8x4x2 inch loaf pans.
- Bake at 375 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
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- Combine 1/2 cup apricots and nectar (or juice) in a small saucepan. Bring to a simmer, remove from heat and let stand for 10 minutes. Transfer the apricots and their liquid to a food processor and process until a chunky puree forms. (You should have about 1/2 cup puree.)
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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.
- Pour the batter into the prepared pans and let stand for 15 minutes. Bake the loaves in the middle of the oven for 55 to 60 minutes, or until the tops are firm, the loaves pull away from the sides of the pan and a cake tester inserted into the centers comes out clean. Turn the loaves out onto a rack and let cool completely.
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