Almond Apricot Bread Recipes

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.

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.

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.

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. , Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. , Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners' sugar.

Steps:

• Stir together flour, sugar, baking powder, salt and almonds. Set aside.
• In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in apricots. Add flour mixture, stirring only until combined. Portion into two 9 x 5 x 3-inch loaf pans coated with cooking spray.

Steps:

• BREADMAKER METHOD.
• Sift and combine the all the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
• Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
• Add fruit and nuts when the "add-ins" beep sounds or at the very end of mixing.
• If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
• Again, add fruit and nuts when the "add-ins" beep sounds or at the very end of mixing.
• Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
• *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, mix in fruit and nuts, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
• HAND METHOD 1.
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add fruit and nuts at the very end of mixing.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.)
• Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
• HAND METHOD 2.
• Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.)
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add fruit and nuts at the very end of mixing.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.)
• Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

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.

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Steps:

• Prepare the bread machine basket, attach the kneading paddle.
• Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
• For this recipe I use the Artisan dough setting, it is a 5 hour setting. After fitting the basket into the machine close the lid and turn on.
• After about 15 minutes check to see that the dough has enough liquid. I usually have to add at least 1 tablespoon of water.
• When kneading cycle ends, punch down the dough, let rest 10 minutes.
• Preheat oven to 425°.
• Roll the dough into a rectangle approximately 16X12 inches.
• Sprinkle on nuts and fruit.
• Roll up the dough into a 3 inch wide cylinder. Pinch the roll at each end and shape it.
• Place on a greased baking sheet, or omit the grease and use parchment paper.
• Cover loosely with plastic wrap and let rise 30 minutes.
• Bake about 25 minutes, depending on your oven.
• Best if allowed to cool before slicing -- if you can wait that long!