Apricot Bread

Apricot Bread

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This Apricot Bread is not too sweet and is a nice morning bite. The flavor of the orange juice comes through and complements the apricots.

  • 3/4 Cup Dried Apricots
  • 3/4 Cup Sugar
  • 2 Tablespoons Canola Oil
  • 1 Large Egg
  • 1/4 Cup Water
  • 1/2 Cup Orange Juice
  • 1 Cup Unbleached Flour
  • 1 Cup Whole Wheat Pastry Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Cup Finely Chopped Walnuts (Optional)
  1. Preheat oven to 350 degrees.
  2. Grease 9-inch loaf pan and set aside.
  3. Soak apricots for 20 minutes in hot water. Drain and chop into 1/4-inch pieces. Set aside.
  4. In large-size bowl beat sugar, oil, and egg. Stir in 1/4 cup water and orange juice. Add flours, baking powder, baking soda, and kosher salt. Mix until combined. Stir in walnuts and apricots.
  5. Transfer batter to prepared loaf pan. Place in oven 55 to 65 minutes until inserted toothpick comes out clean.
  6. Remove from oven. Cool in pan 15 minutes. Remove from pan and finish cooling on wire rack.
  7. Makes 1 Loaf
  8. Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 85 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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