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.
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
ORANGE & APRICOT LOAF CAKE
A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
- Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
- Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
- Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.
Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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 CHEESE LOAF
A fruit-laden and slightly tart loaf. Excellent with tea or coffee.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Pour boiling water over apricot pieces in a small bowl. Cool.
- In another bowl, combine flour, baking powder, soda, salt, and dates.
- In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 49.1 g, Cholesterol 41.6 mg, Fat 7.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 303.7 mg, Sugar 30.4 g
APRICOT TEA LOAF
Make and share this Apricot Tea Loaf recipe from Food.com.
Provided by katew
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Soak apricots in hot tea for 1 hour till tea is absorbed.
- Preheat oven to 180 degrees.
- Grease and line loaf pan - 13cms x 25cms.
- With electric mixer, cream butter and sugar
- Add egg and beat well.
- Fold in flour and apricots.
- Spoon into prepared pan.
- Bake 40-45 minutes.
- Cool in tin for 5 minutes then turn onto wire rack to cool.
Nutrition Facts : Calories 369, Fat 18, SaturatedFat 10.9, Cholesterol 79.8, Sodium 137.7, Carbohydrate 50.3, Fiber 2.4, Sugar 31.8, Protein 4.2
APRICOT TEA BREAD
I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)
Provided by Outta Here
Categories Quick Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
- Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
- Drain apricots, reserving 1/4 cup of the soaking water.
- Finely chop apricots. Set aside.
- Sift together dry ingredients. Set aside.
- Cream together the egg, sugar and oil.
- Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
- Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
- Turn out onto wire rack and cool.
APRICOT WALNUT TEA BREAD
Delicious bread that is wonderful with tea, or coffee! This bread needs to 'ripen' for 12 hours in your fridge and that is not included in the prep time.
Provided by Hey Jude
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°; grease a 9-inch loaf pan.
- Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
- Sift the flour, baking powder, and salt and set aside.
- In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
- Gradually add the apricot mixture, beating constantly.
- Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
- Bake for 1 hour.
- Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.
Nutrition Facts : Calories 4046.2, Fat 194, SaturatedFat 23.3, Cholesterol 211.5, Sodium 2351.1, Carbohydrate 540.1, Fiber 25.8, Sugar 274.1, Protein 60.8
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.
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
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APRICOT TEA BREAD RECIPE - FARMERSGIRL KITCHEN
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4.4/5 (40)Total Time 3 hrs 30 minsCategory BakingCalories 278 per serving
- Cut the dried apricots into halves or quarters, I find a pair of scissors is the best way to do this, although you can use a knife.
- Put the dried fruit and sugar in a bowl and pour over the hot tea. Leave it overnight to soak up the tea, but I didn't have time, so mine got 2 hours and was still pretty wet.
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