Apricot Walnut Bread Recipes

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APRICOT BREAD



Apricot Bread image

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

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

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 WALNUT TEA BREAD



Apricot Walnut Tea Bread image

Delicious bread that is wonderful with tea, or coffee! This bread needs to 'ripen' for 12 hours in your fridge and that is not included in the prep time.

Provided by Hey Jude

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 10

1 cup dried apricot
1 1/2 cups boiling water
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup sugar
1/2 cup vegetable oil
1 cup coarsely chopped walnuts

Steps:

  • Preheat your oven to 350°; grease a 9-inch loaf pan.
  • Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
  • Sift the flour, baking powder, and salt and set aside.
  • In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
  • Gradually add the apricot mixture, beating constantly.
  • Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
  • Bake for 1 hour.
  • Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.

Nutrition Facts : Calories 4046.2, Fat 194, SaturatedFat 23.3, Cholesterol 211.5, Sodium 2351.1, Carbohydrate 540.1, Fiber 25.8, Sugar 274.1, Protein 60.8

APRICOT NUT BREAD



Apricot Nut Bread image

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

2 1/2 cups flour
1 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons oil
1/2 cup skim milk
2 egg whites
1/4 cup orange juice
4 teaspoons orange zest
1/4 cup finely chopped pecans
10 large dried apricot halves, chopped

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.

APRICOT NUT BREAD



Apricot Nut Bread image

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

2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1/2 cup milk
3/4 cup orange juice
1 egg, beaten
1 cup nuts, chopped
1 cup dried apricot, chopped
orange rind, grated,to taste

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.

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