Apricot Walnut Tea Bread Recipes

APRICOT TEA BREAD

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.

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 WALNUT TEA BREAD

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.