Apricot Spice Bread Abm Recipes

APRICOT BREAD

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.

APRICOT SPICE BREAD (ABM)

Steps:

• Place the apricots and water in a small saucepan and bring to a boil.
• Remove from the heat and allow to steep for 5 minutes.
• Drain the apricots, RESERVING the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature.
• Finely chop the apricots.
• Measure the reserved cooking liquid and add enough apricot nectar to measure 7/8 cup.
• Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS.
• Program the breadmaker for the medium crust mode and whatever setting your machine has for adding things later, and press start.
• At the end of the mixing cycle and just before the kneading cycle begins, (or when machine beeps) add the chopped apricots.
• Remove bread at the end of the baking cycle promptly. Allow to cool on wire rack completely before slicing or wrapping for storage.

DOUBLE APRICOT BREAD

Steps:

• In the blender or food processor bowl blend or process canned apricot halves until smooth; set aside.
• In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice.
• In another bowl combine eggs, the apricot puree, milk and oil.
• Add to flour mixture, stirring just until combined.
• Stir in dried apricots.
• Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
• Bake in a 350°F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.
• Cool in pans 10 minutes.
• Remove from pans. Cool completely.
• Slice and serve with margarine or butter, if desired.
• Make ahead tips: Wrap loaves in foil; refrigerate overnight.
• Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month.
• Thaw overnight before serving.

APRICOT OAT BREAD

Steps:

• Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
• Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

ALMOND APRICOT YOGURT BREAD (ABM)

Steps:

• Place all ingredients except almonds and apricots in machine in order recommended by the manufacturer. Select sweet cycle.
• Add almonds and apricots at the "add ingredients" signal.