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Apricot Bread

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Apricot Bread
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Apricot Bread

Added by: on Dec 23rd, 2010
These loaves aren't bread in the classic sense - they contain no yeast - but are quick breads leavened with baking powder. But they look like bread because they are baked in loaves. You can bake the batter in 5 small loaf pans, or make a larger single loaf and bake it at 350°F. You can use .. more >
Rating:
4
Prep Time:
15 min
Cook Time:
1 h 10 min
Ready In:
1 h 25 min

Servings

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Original Recipe Yield: 3 servings (3 2-cup loaves)
 

Ingredients:

  • 2 cups dried apricots (cut into 1/3-inch dice)
  • 1/2 cup butter (at room temperature, plus more for the loaf pans)
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs (beaten)
  • 1/2 cup milk
Nutrition Facts
Apricot Bread

Servings Per Recipe: 3

Amount Per Serving

Calories: 910

  • Total Fat: 35.9 g
  •     Saturated Fat: 21.3 g
  •     Trans Fat: 1.3 g
  • Cholesterol: 196.2 mg
  • Sodium: 522.9 mg
  • Total Carbs: 138.6 g
  •     Dietary Fiber: 8.1 g
  •     Sugars: 82.1 g
  • Protein: 14.7 g
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Directions:

Apricot Bread

1

Cut the dried apricots into 1/3-inch cubes and pour over just enough boiling water to barely cover. Let sit for 20 minutes and drain.

Apricot Bread

2

Combine the butter, sugar, and vanilla in a bowl. Beat the mixture until vvell combined. Don't worry if it's a little lumpy.

Apricot Bread

3

Add the eggs one at a time. Beat the mixture until smooth. Fold in half the flour mixture, half the milk, the rest of the flour mixture, and the rest of the milk.

Apricot Bread

4

Fold in tho apricot cubes.

Apricot Bread

5

Fill the loaf pans about three-quarters full. Smooth the tops with an offset spatula.

Apricot Bread

6

Bake until a knife slid into the loaves comes out clean.

Cooks' note:
Cut the dried apricots into 1/3-inch cubes and pour over just enough boiling water to barely cover. Let sit for 20 minutes and drain. Preheat the oven to 375°F. Butter three 3 1/2 by 6-inch loaf pans.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter, sugar, and vanilla. Don't worry if it's a little lumpy. Add the eggs one at a time and beat until smooth. Fold in half of the flour mixture, half of the milk, the rest of the flour mixture, and the rest of the milk. Fold in the apricot cubes. Fill the loaf pans about three-quarters full. Smooth the tops with an offset spatula.
Bake for about 40 minutes for small loaves, 50 minutes for a large loaf, or until a knife slid into the loaves comes out clean.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on May 8th, 2012
Rating:
0

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