Apple Apricot And Walnut Loaf Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2 pound loaf pan.
• Sift together the flour, baking powder, bran and salt into a large mixing bowl.
• Add the melted butter, sugar, eggs, orange rind and juice.
• Stir, then beat with an electric mixer until smooth.
• Stir in the walnuts and apricots.
• Peel, quarter and core the apple, chop it up roughly and add it to the mixture.
• Stir, then spoon into the prepared pan and level the top.
• Bake for 1 hour or until a cake tester inserted into the middle comes out clean.
• Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.

Steps:

• In a small bowl combine well the apricots, the walnuts, the brown sugar, and the butter. Core the apples, making each opening large enough to hold half the apricot mixture, peel the top third of each apple, and fill the cavities with the apricot mixture. Arrange the apples in a deep 2 1/2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish, pour the orange juice around them, and microwave the apples, covered with microwave-safe plastic wrap, on high power (100%) for 7 minutes. Pierce the plastic wrap with the tip of a sharp knife and let the apples stand, covered, for 5 minutes, or until they are tender.

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 7cm deep, 8cm x 19cm (base) loaf pan and line with baking paper, allowing 2cm overhang at long ends.
• Drain apricots and place on a plate line with paper towel and pat dry with paper towel and then roughly chop (take them off the paper before chopping though).
• Combine apple puree, sugar, eggs, buttermilk, oil and lemon rind in a jug.
• Sift flours and bicarbonate of soda into a bowl and then add puree mixture and stir until just combined (con't over mix).
• Fold in apricots and spoon mixture into prepared pan.
• Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean.
• Stand for 10 minutes and then turn out onto a wire rack to cool.
• TO FREEZE - slice loaf and wrap individual slices in plastic wra[, then foil and freeze for up to 1 month and thaw in fridge for 1 to 2 hours, I've packed similar loafs frozen in lunch box and by the time you are ready to eat they are defrosted and ready.

Steps:

• Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
• At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
• Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
• At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.

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:

• In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange zest. , Transfer to an 8x4-in. loaf pan coated with cooking spray. 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 pan to a wire rack., For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans.