Apricot Orange Nut Bread Recipe
Ingredients
2 large oranges
1/2 cup (125 ml) walnuts
6 2 x 1-inch (5x2.5 cm) strips orange peel
1 cup (250 ml) dried apricots
2 cups (500 ml) all-purpose flour
3/4 cup (200 ml) sugar
1 tablespoon (15 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) ground cinnamon
2 eggs
2 tablespoons (30 ml) vegetable oil
Directions
Preheat oven to 350°F (180°C).
Assemble Citrus juicer.
Juice oranges into glass measure (about 1 cup or 250 ml).
Assemble Blender.
Put nuts into blender container and process 2 cycles at WHIP to chop nuts; set aside.
Put orange peel and juice into blender container.
Cover and process 4 cycles at PUREE, or until peel is chopped.
Add apricots and process 8 cycles at CHOP, or until apricots are chopped.
Assemble Mixer.
Put all ingredients in large mixer bowl.
Mix at LOW until flour is moistened, then at MEDIUM until mixed.
Pour into a greased 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pan.
Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted near center comes out clean.
Remove from pan; cool before slicing.
Assemble Citrus juicer.
Juice oranges into glass measure (about 1 cup or 250 ml).
Assemble Blender.
Put nuts into blender container and process 2 cycles at WHIP to chop nuts; set aside.
Put orange peel and juice into blender container.
Cover and process 4 cycles at PUREE, or until peel is chopped.
Add apricots and process 8 cycles at CHOP, or until apricots are chopped.
Assemble Mixer.
Put all ingredients in large mixer bowl.
Mix at LOW until flour is moistened, then at MEDIUM until mixed.
Pour into a greased 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pan.
Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted near center comes out clean.
Remove from pan; cool before slicing.
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