APRICOT NUTMEG BREAD
"Slices of this fruity bread are good for breakfast when toasted and spread with fresh strawberry jam," reports Anna Kinney of Farmington, New Mexico. Nutmeg complements the apricot flavor in this golden soft-textured loaf.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select sweet bread cycle. Choose medium 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 water or flour if needed). Just before final kneading (your machine may audibly signal this), add apricots.
Nutrition Facts :
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.
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 CHEESE LOAF
A fruit-laden and slightly tart loaf. Excellent with tea or coffee.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Pour boiling water over apricot pieces in a small bowl. Cool.
- In another bowl, combine flour, baking powder, soda, salt, and dates.
- In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 49.1 g, Cholesterol 41.6 mg, Fat 7.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 303.7 mg, Sugar 30.4 g
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.
YUMMY APRICOT PECAN BREAD
Every time I prepare this yummy bread, I always receive raves. It's perfect with coffee or as a gift, plus it's really quick and easy to prepare. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, beat the milk, eggs and butter; stir into dry ingredients just until moistened. Fold in the cheese, apricots and pecans. Spoon into 2 greased 8x4-in. loaf pans. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze individual cooled loaves. To use, thaw at room temperature.
Nutrition Facts : Calories 189 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 223mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT & MACADAMIA EGGNOG BREAD
Holidays and nut breads are made for each other. My spiced quick bread has three of the ingredients I can't resist - eggnog, apricots and macadamia nuts. -Nancy Heishman, Las Vegas, NV
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts., Transfer to 2 greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 242 calories, Fat 10g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 186mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT CARROT BREAD
Make and share this Apricot Carrot Bread recipe from Food.com.
Provided by Sydney Mike
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F, & butter a 9 inch loaf pan.
- In bowl, whisk & mix together flour, baking powder, cinnamon, nutmeg & ginger, then whisk in bran.
- In large bowl, whisk together vegetable oil, honey, buttermilk & eggs, until well blended.
- Add carrots, zest & apricots, & stir until well blended.
- Add flour mixture, seeds & raisins, & blend until all the flour is just moistened. DO NOT OVERBEAT.
- Pour into buttered pan.
- Bake 40-50 minutes or until toothpick in the middle comes out clean.
- Remove pan from oven & let cool 10 minutes on wire rack.
- Remove loaf from pan & let cool completely on wire rack.
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.
BREAD MACHINE APRICOT NUTMEG BREAD
Always on the look out for breads to have in the morning. This is one of my husbands favorites. A golden soft textured bread, enjoy.
Provided by Shirl
Categories Yeast Breads
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put ingredients beginning with water through yeast in bread machine, in order given.
- Select sweet bread cycle, with medium crust color and loaf size if available.
- Check dough after 5 minutes of mixing and add 1-2 tbl. water or flour, if needed.
- Just before final knead, at beep, add apricots and nutmeg.
Nutrition Facts : Calories 278.5, Fat 5.8, SaturatedFat 0.8, Cholesterol 0.1, Sodium 300.5, Carbohydrate 51.1, Fiber 2.7, Sugar 13.4, Protein 6.1
COCONUT BREAD PUDDING WITH DRIED APRICOTS
Categories Dairy Egg Dessert Bake Apricot Coconut Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.
- Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.
- Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.
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