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.
CHOCOLATE APRICOT BREAD PUDDING
Make and share this Chocolate Apricot Bread Pudding recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
- Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan, while performing this step, tuck the chocolate and apricots in amongst the bread slices, and scatter some over the top as well.
- Whisk the eggs, half-and-half, sugar, liqueur OR orange juice, and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its all soaked up you may need to coax it a bit by spooning some of the liquid over the top.
- Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
- If desired, very briefly run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).
APRICOT TEA BREAD
I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)
Provided by Outta Here
Categories Quick Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
- Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
- Drain apricots, reserving 1/4 cup of the soaking water.
- Finely chop apricots. Set aside.
- Sift together dry ingredients. Set aside.
- Cream together the egg, sugar and oil.
- Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
- Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
- Turn out onto wire rack and cool.
CHOCOLATE APRICOT BREAD PUDDING
My husband is addicted to dried apricots and I am addicted to chocolate. So, this recipe makes both of us happy!
Provided by Normaone
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375^F.
- Butter 9x5x3 inch loaf pan.
- Spread the soften butter on one side of each slice of bread and cut into 1/2 inch pieces.
- Melt the chocolate in milk in a small saucepan over moderate heat, whisking until smooth.
- Combine the egg and sugar in a small bowl and add to the hot milk mixture in a steady stream.
- Stir in vanilla, bread, and apricots.
- Transfer to loaf pan and let stand 5 minutes.
- Bake 25 to 30 minutes until a tester comes out clean.
- Serve warm with ice cream.
Nutrition Facts : Calories 734.8, Fat 29.2, SaturatedFat 16.9, Cholesterol 150, Sodium 377.7, Carbohydrate 82.7, Fiber 5.6, Sugar 50.5, Protein 14.4
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CHOCOLATE-APRICOT BREAD PUDDING RECIPE -SUNSET MAGAZINE
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4/5 (3)Total Time 1 hrServings 6-8Calories 325 per serving
- Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it. Tuck chocolate and dried apricots between bread slices, scattering some chocolate and apricots over the top.
- In a bowl, whisk eggs, half-and-half, sugar, vanilla, and orange liqueur until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.
- Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.
- If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.
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