Apricot Quick Bread
Bake in the preheated oven for about 1 hour and 10 minutes to 1 hour and 20 minutes or until wooden pick inserted in center of the loaf comes out clean. Flavorful a bit rich and infinitely versatile this sweet quick bread recipe passed down through families by generations of bakers is a fantastic base for toasted nuts seeds and dried fruits.
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It travels well so its perfect for wrapping up to take for breakfast on the go.
Apricot quick bread. Run a knife all around the edge of the pan and then carefully turn the bread out. Stir into dry ingredients just until moistened. Of course it also tastes delicious plain so.
This quick bread features dried cranberries apricots and nuts nestled in an orange- and cinnamon-scented batter and baked to a golden brown. In another bowl combine eggs the apricot puree milk and cooking oil. Grease and flour a loaf pan.
Sprinkle batter evenly in one or more pans with 1 tablespoon sugar. Preheat oven to 350 degrees F 175 degrees C. Bake on rack slightly below center in a 350 oven until bread springs back when lightly pressed in center and just begins to.
In a large bowl combine flour sugar baking powder salt orange zest and baking soda. Apricot Pecan Quick Bread is delicious spread with really good butter. In a large bowl combine all-purpose flour whole-wheat flour sugar baking powder salt and pumpkin pie spice.
If youre planning on serving a turkey during the holidays this bread is a great accompaniment. Fold in the almonds and apricots. Cool the apricot bread in the pan for 10 minutes.
Add to flour mixture. Step 2 Put apricots and water in a bowl. In another bowl combine eggs milk oil orange juice and reserved apricot liquid.
Our Great Buttermilk Quick Bread Loaded with Luscious Apricots Buttermilk-based bread is one of the bakers go-to recipes.
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