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 WHOLE WHEAT BREAD
Make and share this Apricot Whole Wheat Bread recipe from Food.com.
Provided by CoffeeMom
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
- In a separate bowl, combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to moisten flour.
- Gently fold in apricots and walnuts.
- Pour into a greased loaf pan; Bake in 350° oven 60 to 70 minutes or until done.
- Remove from oven; let stand on rack about 10 minutes. Remove from pan.
Nutrition Facts : Calories 3098.7, Fat 53.8, SaturatedFat 12.3, Cholesterol 228.7, Sodium 2506.5, Carbohydrate 640.1, Fiber 50.2, Sugar 349.7, Protein 69.4
WHOLE WHEAT APRICOT RAISIN BREAD
A recipe from a bag of Bob's Red Mill whole wheat flour. Yum! Great for tea! Don't get freaked out by the preparation time--most of it is the apricots soaking in milk, and they can do that all by themselves while you go on with life.
Provided by AlaskaStephanie
Categories Quick Breads
Time 5h35m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Chop apricots into 1/2" pieces and soak them in the milk for 4 hours.
- Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
- Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
- Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
- Turn the loaf onto a wire rack to cool.
Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 3.1, Cholesterol 28.5, Sodium 264.9, Carbohydrate 26.1, Fiber 2.7, Sugar 9.3, Protein 4.2
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
HONEY WHOLE-WHEAT BREAD
For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h35m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
- Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
- Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
- Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.
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