ALMOND APRICOT BREAD
My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT-ALMOND GIFT BREAD
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Provided by Susan G. Purdy
Categories Brunch Breakfast Dessert Bake Cake Bread Food Processor Dried Fruit Almond Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 large loaf or 3 baby loaves
Number Of Ingredients 19
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.
ALMOND APRICOT BREAD
Make and share this Almond Apricot Bread recipe from Food.com.
Provided by Sydney Mike
Categories Quick Breads
Time 1h25m
Yield 1 9, 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 212.3, Fat 5.5, SaturatedFat 0.7, Cholesterol 13.3, Sodium 226.5, Carbohydrate 38, Fiber 1.5, Sugar 19.2, Protein 3.8
APRICOT ALMOND BREAD (BM)
Hearty breakfast bread made in the bread machine. This recipe was adapted from the Cuisinart Bread Machine Cookbook. Dough is kneaded and rises in the machine but bakes in your oven.
Provided by Stoblogger
Categories Yeast Breads
Time 6h
Yield 2 pounds, 32 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 62.2, Fat 1.1, SaturatedFat 0.1, Sodium 146.4, Carbohydrate 11.8, Fiber 1.1, Sugar 2.1, Protein 1.9
APRICOT TEA BREAD
I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
THE TRELLIS' APRICOT-ALMOND BREAD
Make and share this The Trellis' Apricot-Almond Bread recipe from Food.com.
Provided by skat5762
Categories Breads
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a 350-degree oven, toast almonds on baking sheet for 10 minutes.
- In mixing bowl, cream together butter and sugar until fluffy.
- Add eggs 1 at a time, beating well.
- Add baking powder, salt, cinnamon, and extract.
- Beat until smooth and add flour 1/2 cup at a time alternately with sour cream.
- Beat until smooth, then add almonds and apricots.
- Place in buttered and floured 12" loaf pan.
- Bake for 1 hour.
- Allow to cool before removing from pans.
Nutrition Facts : Calories 725.6, Fat 22.9, SaturatedFat 8.9, Cholesterol 134.5, Sodium 386.6, Carbohydrate 116.7, Fiber 5.2, Sugar 56.4, Protein 15.4
APRICOT ALMOND LOAF
A beautiful bread with a pretty pale color and a fruity, nutty flavor.
Provided by Cindy Carnes
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g
APRICOT AND ALMOND BREAD (GLUTEN, DAIRY AND EGG FREE)
This is one of my kids real favourites. I'll often throw in more apricots and almonds than the recipe calls for. This is a large loaf and can be reduced in size by multiplying all ingredients by 2/3 and reducing the cooking time by 10 minutes.
Provided by bearhouse5
Categories Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 18
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.
Nutrition Facts : Calories 3758.1, Fat 122.7, SaturatedFat 10.2, Sodium 3572.3, Carbohydrate 616.7, Fiber 36.6, Sugar 147.6, Protein 57.8
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