Apricot Nut Bread Recipe
Ingredients
| Dried apricots | 1 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 3/4 cup coarsely chopped nuts | ||
| Egg | 1 , Well beaten | |
| Buttermilk | 1 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
Directions
Rinse, drain, and coarsely chop apricots.
Add to water in a heavy saucepan.
Bring to boiling; simmer, uncovered, 10 minutes, or until water is absorbed.
Set the apricots aside to cool.
Sift flour with sugar, baking powder, baking soda, and salt into a bowl; mix in the nuts.
Mix the egg, buttermilk, and butter with the apricots.
Make a well in the center of dry ingredients and add the liquid apricot mixture; stir only enough to moisten dry ingredients.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 hour, or until bread tests done.
Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.
Add to water in a heavy saucepan.
Bring to boiling; simmer, uncovered, 10 minutes, or until water is absorbed.
Set the apricots aside to cool.
Sift flour with sugar, baking powder, baking soda, and salt into a bowl; mix in the nuts.
Mix the egg, buttermilk, and butter with the apricots.
Make a well in the center of dry ingredients and add the liquid apricot mixture; stir only enough to moisten dry ingredients.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 hour, or until bread tests done.
Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.
Chef
