Double Apricot Bread Recipes

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.

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 the blender or food processor bowl blend or process canned apricot halves until smooth; set aside.
• In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice.
• In another bowl combine eggs, the apricot puree, milk and oil.
• Add to flour mixture, stirring just until combined.
• Stir in dried apricots.
• Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
• Bake in a 350°F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.
• Cool in pans 10 minutes.
• Remove from pans. Cool completely.
• Slice and serve with margarine or butter, if desired.
• Make ahead tips: Wrap loaves in foil; refrigerate overnight.
• Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month.
• Thaw overnight before serving.

Steps:

• Preheat Oven to 350.
• Combine all ingredients.
• Bake for 30 to 25 minutes in 11x7 baking tin.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon zest., Transfer to a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Whisk cinnamon and brown sugar together in a small bowl; set aside.
• Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
• Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
• Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Put apricots and water in a bowl. Let stand until cool, about 10 minutes.
• Drain apricots; mix soaking water with orange juice.
• Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 180%C.
• Beat egg well, melt and add the butter, sugar, buttermilk and apricot juice.
• Sift the flour, salt, bicarbonate of soda in mixing bowl add the apricot pieces, walnuts and sultanas. Add the liquid mixture and mix well.
• Place the mixture in a greased bread tin.
• Bake for 45 minutes.

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:

• In a large bowl, combine the oats, rice flour, amaranth flour and baking soda.
• Grind the almonds to a fine powder in a blender.
• Gradually add enough water to bring the level up to 1 cup.
• With the machine running, add the molasses or honey and almond extract.
• Add the apricots and process with a few on/off turns to chop them; do not puree.
• Pour the liquid mixture into the flour bowl.
• Stir to mix.
• Turn out into an oiled 1 qt.
• mold or 1 lb can.
• Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.
• Place the mold on a wire rack in a Dutch oven or large stockpot.
• Add enough boiling water to the pot to come halfway up the sides of the mold.
• Cover the pot tightly, and steam the bread over.
• med-low heat for 2 hours.
• Do not remove the cover during the cooking time.
• Remove the mold from the pot.
• Cool the bread in the mold for 15 min, then.
• turn out onto a wire rack to cool completely.
• For best results, slice with a serrated knife.