Ingredients
-
2 1/2
-
1
-
3 1/2
-
1
-
3
-
1/2
-
3/4
-
1
-
1
-
1
-
-
-
-
-
Directions
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.,I have tried several recipes and this is the best. I double the recipe and add about 1 teaspoon nutmeg to the flour, use 3 eggs, and add some vanilla. Just make sure to wrap it up tight after its cooled so it stays moist… Time saving tip I will share is just to chop the apricots, place them in a glass measuring cup-add water, cover with Saran wrap, heat in microwave and then leave them covered until ready to use… Enjoy!! This recipe is a hit both at work and home!!,This is the best quick bread I have ever had. I am so thrilled to find it. It travels and keeps well.
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Steps
|
1
Done
|
In a Small Saucepan, Cook the Apricots in Water Until Soft; Drain. |
|
2
Done
|
Preheat Oven to 350 Degrees. |
|
3
Done
|
Generously Grease and Lightly Flour Two 7x3x2-Inch Loaf Pans. |
|
4
Done
|
in a Large Bowl, Combine Flour, Sugar, Baking Powder, and Salt; Mix Well. |
|
5
Done
|
Stir in Butter, Milk, Orange Juice, and Egg; Mix Well. |
|
6
Done
|
Fold in Dried Apricots, Nuts, and Orange Peel. |
|
7
Done
|
Spoon Into Prepared Pans. |
|
8
Done
|
Bake 55 Minutes or Until a Toothpick Inserted in Center Comes Out Clean. |
|
9
Done
|
Cool on Rack 15 Minutes. |
|
10
Done
|
Remove from Pan. |
