APRICOT NUT BREAD
My family likes bread, apricots and nuts, so I put the three together to create this recipe. It's fairly easy to make, and everyone loves it. It never lasts long in our house. -Robert Logan of Clayton, California
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 320mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
APRICOT NUT BREAD
Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.
Provided by Caryn
Categories Quick Breads
Time 1h20m
Yield 2 7x3x2-inch loaf pans
Number Of Ingredients 11
Steps:
- In a small saucepan, cook the apricots in water until soft; drain.
- Preheat oven to 350 degrees.
- Generously grease and lightly flour two 7x3x2-inch loaf pans.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- Stir in butter, milk, orange juice, and egg; mix well.
- Fold in dried apricots, nuts, and orange peel.
- Spoon into prepared pans.
- Bake 55 minutes or until a toothpick inserted in center comes out clean.
- Cool on rack 15 minutes.
- Remove from pan.
- Cool completely.
APRICOT LOAF
Make and share this Apricot Loaf recipe from Food.com.
Provided by JustJanS
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Grease a 7'x3'x2' loaf tin.
- Pour a (250ml) cup of boiling water over fruit, sugar and butter.
- Add the eggs and flour.
- Pour into the loaf tin and bake in a moderate oven for about 45 minutes.
SIMPLE APRICOT-GLAZED MEATLOAF
I know everyone says their mum's meatloaf is the best and I am one of those who agree--my mum's recipe is the best! This has been one of my favorites since my childhood. While I love it served fresh and hot, a good next-day meatloaf sandwich is also a comfort food. I serve it with a nice arugula salad with cherry tomatoes, raisins, chopped walnuts, and vinaigrette dressing, or for a southern flare--garlic-smashed potatoes and freshly steamed snap green beans. Just yummy deliciousness and mum is always right!
Provided by Sahara B
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, bread crumbs, onion, egg, garlic, apricot preserves, salt, and pepper for the loaf in a large mixing bowl; mix well until thoroughly combined. Transfer to a 9x5-inch loaf pan.
- Bake in the preheated oven for 45 minutes.
- Meanwhile, mix ketchup, apricot preserves, brown sugar, hot sauce, Worcestershire sauce, and apple cider vinegar for the glaze together in a medium bowl.
- Remove meatloaf from the oven and pour glaze over top. Continue cooking until no longer pink in the center, about 15 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before serving.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 54.9 g, Cholesterol 100.6 mg, Fat 19.7 g, Fiber 1.4 g, Protein 23.4 g, SaturatedFat 7.4 g, Sodium 1781.9 mg, Sugar 33.8 g
APRICOT BANANA BREAD
Making this delightfully different twist on traditional banana bread is fun. It tastes excellent spread with cream cheese or butter. When I take this bread to bake sales, it really goes fast. I also make it in small loaf pan to give as gifts. I discovered the recipe in 1955 and have been making it since. -Betty Hull, Stoughton, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf(16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 196 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 197mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
APRICOT WALNUT LOAF
This is a great bread for coffee break. The dough can be made in the bread machine or by hand.
Provided by ruth
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 17.2 g, Cholesterol 18.9 mg, Fat 2.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 251.8 mg, Sugar 10.4 g
WHOLE WHEAT APRICOT NUT BREAD
This was modified (slightly) from How it all Vegan! Whole wheat flour makes it slightly less moist that usual, so if you don't care about the fiber, you might want to just use all-purpose. If you like apricots, this is really yummy.
Provided by Alex Tisdale
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, sift together flour, baking soda, baking powder, salt, and ginger.
- Stir in apricots, applesauce, maple syrup, juice, vanilla, vinegar, and nuts.
- Mix together until"just mixed".
- Spoon batter into oiled loaf pan and bake for 50 minutes.
Nutrition Facts : Calories 2312.9, Fat 41.6, SaturatedFat 3.6, Sodium 4607.6, Carbohydrate 460.4, Fiber 34.5, Sugar 222.6, Protein 49.7
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT PRESERVE NUT BREAD
Make and share this Apricot Preserve Nut Bread recipe from Food.com.
Provided by Michele7
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Sift dry ingredients into a large mixing bowl.
- Add nuts, shortening, egg, preserves, and juice.
- Stir until mixture is dampened, but not smooth.
- Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.
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- 2 In a small saucepan place apricots, sugar, nectar and spread and bring to the boil. Leave to cool.
- 3 Add dry ingredients to apricot mixture then transfer to prepared loaf tin and bake for 40-50 minutes or until an inserted skewer comes out clean. Leave to cool for 10 minutes in tin before turning out.
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