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
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.
HOMEMADE EASY APRICOT BREAD
Apricot Bread made from scratch with fresh apricots and drizzled with glaze. This is a soft, sweet, quick bread recipe that is great for breakfast or as an afternoon snack cake with coffee. Easy to make and so delicious!
Provided by Rosemary Molloy
Categories Breakfast Dessert Snack
Time 1h15m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
- In a medium bowl whisk together the sugars, flour, baking powder and salt
- In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!
Nutrition Facts : Calories 2792 kcal, Carbohydrate 443 g, Protein 51 g, Fat 95 g, SaturatedFat 47 g, TransFat 3 g, Cholesterol 378 mg, Sodium 1276 mg, Fiber 15 g, Sugar 239 g, UnsaturatedFat 40 g, ServingSize 1 serving
D-LISH APRICOT BREAD
This recipe is from my childhood, my grandmother always made all the children go out into the back garden and pick the apricots for this bread. I use canned apricots, its much easier and a lot less work. This bread is awesome, serve it with butter not margarine.
Provided by JeanineD 2
Categories Quick Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180%C.
- Beat egg well, melt and add the butter, sugar, buttermilk and apricot juice.
- Sift the flour, salt, bicarbonate of soda in mixing bowl add the apricot pieces, walnuts and sultanas. Add the liquid mixture and mix well.
- Place the mixture in a greased bread tin.
- Bake for 45 minutes.
Nutrition Facts : Calories 647.9, Fat 22.3, SaturatedFat 8.1, Cholesterol 82.1, Sodium 1089.1, Carbohydrate 103.8, Fiber 4.2, Sugar 45.2, Protein 12.3
APRICOT BRIOCHE
When toasted and buttered this delicately flavoured bread is a breakfast in itself
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Side dish, Snack, Treat
Time 16h
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough - 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
- Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
- Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 216 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
APRICOT RAISIN BREAD (BREAD MACHINE)
This is sweet and rich. Lovely toasted with a little butter! You may substitute prunes for the raisins.
Provided by najwa
Categories Yeast Breads
Time 3h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat cold milk for 30 seconds in the microwave; hold eggs under tap water for a minute to warm.
- Add ingredients according to your manufacturer's directions.
- Set Cycle: Sweet, Size, 2lb.
- After about 5 minutes, check your dough: Add a tablespoon of water if too dry, or a tablespoon of flour if too wet, until dough is smooth.
- Alternatively, set cycle to dough, take dough out and shape as desired.
- I like to divide the dough in half, then divide each half into three, roll into ropes and braid, joining the dough ends together to create a braided circle.
- Leave to rise until doubled, bake in a preheated 350 degree oven until golden brown, about 20-25 minutes.
APRICOT CHEESE DANISH
My family thinks this delicious danish is a real treat. It's a treat to make, too, since you mix it up at night, then just roll it out and bake the next morning.
Provided by Taste of Home
Time 45m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets., For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 209 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 129mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
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