Double Apricot Bread Recipes

APRICOT NUT BREAD

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.

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.

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.