Apricot Nut Bread Recipe
Apricot Nut Bread is easy to make tasty bread. If you like dried fruit mixed with nuts bread then try out this Apricot Nut Bread recipe. I bet you will love it.
Ingredients
| Dried apricots | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Pecans and walnuts | 1 Cup (16 tbs), chopped |
Directions
Combine apricots and 1 cup water in a small saucepan; bring to a boil.
Remove from heat; cover and let stand 30 minutes.
Drain well; finely chop apricots, and set aside.
Beat egg until thick and lemon colored; stir in sugar and butter.
Combine flour, baking powder, salt, and soda; add to creamed mixture alternately with orange juice and 1/4 cup water, stirring after each addition.
Stir in apricots and walnuts.
Spoon mixture into a greased 9 x 5 x 3 inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool on wire rack
Remove from heat; cover and let stand 30 minutes.
Drain well; finely chop apricots, and set aside.
Beat egg until thick and lemon colored; stir in sugar and butter.
Combine flour, baking powder, salt, and soda; add to creamed mixture alternately with orange juice and 1/4 cup water, stirring after each addition.
Stir in apricots and walnuts.
Spoon mixture into a greased 9 x 5 x 3 inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool on wire rack
Chef
