Apricot Bread Recipe
Ingredients
| Dried apricots | 1/2 Cup (16 tbs), chopped | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Grated rind of 1 large orange | ||
| Juice of 1 large orange | ||
| Boiling water | ||
| Baking soda | 1 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Unsalted butter | 2 Tablespoon, melted | |
| Vanilla extract | 1 Teaspoon | |
| Egg | 1 Large, beaten | |
| Flour | 2 1/4 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Nuts | 3/4 Cup (16 tbs), chopped | |
Directions
Preheat oven to 350°.
Grease and flour loaf pan.
Place apricots, raisins, and grated rind in large mixing bowl.
Add boiling water to orange juice to make 1 cup liquid; add to fruit.
Stir in baking soda, sugar, butter, and vanilla.
Stir in egg.
Sift in flour and baking powder; stir.
Blend in nuts.
Pour into prepared pan and bake for 50 minutes or until lightly browned.
Turn out on wire rack to cool.
Grease and flour loaf pan.
Place apricots, raisins, and grated rind in large mixing bowl.
Add boiling water to orange juice to make 1 cup liquid; add to fruit.
Stir in baking soda, sugar, butter, and vanilla.
Stir in egg.
Sift in flour and baking powder; stir.
Blend in nuts.
Pour into prepared pan and bake for 50 minutes or until lightly browned.
Turn out on wire rack to cool.
Chef
