Apricot Bread

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by: Faerie Chef






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 this recipe as a model for a variety of fruit and nut breads by substituting other driedfruits for the apricots and adding the same volume of nuts as fruit. Makes three 2-cup loaves.




ingredients

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serves: 3

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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preparation

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.

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.

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.

4.  Fold in tho apricot cubes.

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

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

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