Slovenian Almond Apricot 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-ALMOND GIFT BREAD



Apricot-Almond Gift Bread image

This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.

Provided by Susan G. Purdy

Categories     Brunch     Breakfast     Dessert     Bake     Cake     Bread     Food Processor     Dried Fruit     Almond     Fall     Winter     Edible Gift     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 large loaf or 3 baby loaves

Number Of Ingredients 19

Bread:
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots (moist-style)
½ cup (2½ ounces) blanched almonds
⅓ cup canola or light olive oil
1 large egg, at room temperature
¾ cup apricot nectar or buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
Icing (optional):
⅔ cup sifted confectioners' sugar
2 to 3 tablespoons milk, water, or fruit juice (or as needed)
Special Equipment
9- by 5- by 3-inch loaf pan or three 5¾- by 3¼- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.

Steps:

  • Pan preparation:
  • Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
  • Make bread:
  • Position rack in center of oven. Preheat oven to 350°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
  • In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
  • Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
  • Make icing:
  • To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
  • Cooks' Note
  • Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
  • If baking at 3,000 feet:
  • Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
  • If baking at 5,000 feet:
  • Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
  • If baking at 7,000 feet:
  • Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
  • If baking at 10,000 feet:
  • Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.

ALMOND APRICOT BREAD



Almond Apricot Bread image

My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 package (7 ounces) apricots with mixed fruit baby food, divided
1 egg
3/4 cup plus 1 teaspoon milk, divided
3 tablespoons canola oil
1-1/8 teaspoons almond extract, divided
2/3 cup sliced almonds, coarsely chopped
1/2 cup diced dried apricots
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT ALMOND LOAF



Apricot Almond Loaf image

A beautiful bread with a pretty pale color and a fruity, nutty flavor.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 9

1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 ½ tablespoons butter, softened
1 teaspoon salt
¼ cup sugar
3 ½ cups bread flour
2 ½ tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
⅔ cup slivered almonds

Steps:

  • Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g

SLOVENIAN ALMOND-APRICOT BREAD



Slovenian Almond-Apricot Bread image

Make and share this Slovenian Almond-Apricot Bread recipe from Food.com.

Provided by MsBindy

Categories     Quick Breads

Time 1h45m

Yield 1 loaf, 15 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1 1/2 cups dried unsulfured apricots, chopped
2 tablespoons butter
1/2 cup maple syrup
1 egg, beaten
1 teaspoon vanilla
1 teaspoon freshly grated orange rind
1 1/2 cups flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup toasted chopped almonds

Steps:

  • In a medium saucepan, bring the water and apricots to a boil, then simmer until soft, at least 10 minutes.
  • Add the butter, maple syrup, egg, vanilla and orange rind; stir well until butter melts.
  • Remove the mixture from the heat.
  • Preheat oven to 350°F.
  • Sift together the flours, salt, baking soda and baking powder.
  • Fold the dry ingredients into the apricot mixture.
  • Add the chopped almonds and mix well.
  • Spread the batter into an oiled medium-sized loaf pan.
  • Bake for 1 hour and 15 minutes, until knife inserted in center comes out clean.
  • Allow the bread to cool for a few minutes before removing from the pan.

Nutrition Facts : Calories 206.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 18.2, Sodium 301.2, Carbohydrate 32.6, Fiber 3.4, Sugar 13.9, Protein 5.3

ALMOND APRICOT BREAD



Almond Apricot Bread image

Make and share this Almond Apricot Bread recipe from Food.com.

Provided by Sydney Mike

Categories     Quick Breads

Time 1h25m

Yield 1 9, 16 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
3 teaspoons baking powder
1 teaspoon salt
1 (7 ounce) package apricot baby food, with mixed fruit (minus 1 tablespoon of it set aside for the glaze)
1 egg
3/4 cup milk
3 tablespoons canola oil
1 teaspoon almond extract
2/3 cup sliced almonds, coarsely chopped
1/2 cup dried apricot, diced
1/2 cup powdered sugar
1 tablespoon apricot baby food
1 teaspoon milk
1/8 teaspoon almond extract

Steps:

  • FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
  • In a large bowl, whisk together the flour, sugars, baking powder & salt.
  • Set aside 1 tablespoon of the baby food for a glaze.
  • In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
  • Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
  • Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

Nutrition Facts : Calories 212.3, Fat 5.5, SaturatedFat 0.7, Cholesterol 13.3, Sodium 226.5, Carbohydrate 38, Fiber 1.5, Sugar 19.2, Protein 3.8

ALMOND BREAD WITH AN APRICOT SWIRL



Almond Bread with an Apricot Swirl image

A loaf that is slightly sweet and tender with sticky apricot spread, chewy apricot pieces and crunchy almonds. If the dough is too wet, just slowly add a bit more flour (I added about ½ cup). Make sure to distribute the filling very evenly or you will have very uneven swirls. If your apricots are very dry, soak them in some hot water for about 15 minutes.

Provided by Sami Berger

Categories     Baking, Bread

Yield 1 loaf of bread

Number Of Ingredients 11

1 cup milk (I used 1%)
⅓ cup water
2¼ teaspoons (8g) active yeast
2 tablespoons sugar, DIVIDED
1½ teaspoons salt
¼ cup unsalted butter, melted and cooled to room temperature
1½ cups (275g) whole wheat bread flour
1½ cups (250g) all-purpose flour
200g dried apricots (DIVIDED)
1 cup (120g) + ⅓ cup almonds
2 tablespoons granulated sugar

Steps:

  • Heat up water and milk until they are at body temperature.
  • Whisk in 1 tablespoon of sugar and sprinkle yeast over mixture.
  • Wait about 10 minutes, until the mixture is frothy. If it doesn't froth up it means your yeast is dead and the bread won't rise!
  • While you're waiting roughly chop 100g of your apricots and ⅓ cup of your almonds (you will knead these pieces into the bread in a couple of steps. The remaining apricots and almonds will be for your filling).
  • Add sugar (1 tablespoon), salt, and butter to mixture. Mix.
  • Add flour and mix until the dough starts to come together into shaggy pieces.
  • Dump dough onto a surface (feel free to flour the surface a bit, but I didn't have to) and knead for about 3 minutes until dough starts to come together. Incorporate your chopped almonds and apricot (I by kneading them into the bread.
  • Knead for an additional 7 minutes, until dough is smooth.
  • Place dough in a bowl, and cover with cling wrap or a kitchen towel and let rise for 1½-2 hours, until doubled in size.
  • In the meantime, grind together 1 cup of almonds and 2 tablespoons of sugar in a food processor until it sticks together when you press it between your fingers (it won't turn to almond butter). Transfer to a bowl.
  • Place 100g of your apricots in the food processor and process until its become a paste (there may be a few chunks left. Add a splash of water if you need, but the mixture shouldn't be too wet).
  • Once the dough has doubled in size, remove from bowl and press the dough into a rectangle. The rectangle should be about 6 inches wide and 12 inches long.
  • Spread the almond paste and apricot paste evenly over the dough.
  • Roll dough tightly (along the shorter side).
  • Once dough is rolled, press seam together with your fingers and place in a 9 x 5 loaf pan, seam side down. The ends of the dough should be touching the ends of the pan (see photo above).
  • Cover and let rise for another 45-60 minutes, until the loaf pan is filled and the dough just crests the lip of the pan.
  • About 15 minutes before the end of your second rise, preheat your oven to 350F.
  • Bake for about 45 minutes, until golden brown and hollow sounding when you knock on the bottom.
  • Let cool completely on a wire rack before slicing.

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