Apricot Oat Bread Recipes

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

APRICOT OATMEAL MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

ALMOND APRICOT BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

APRICOT OAT SODA BREAD

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• BREAD: In a medium bowl, mix evaporated milk and lemon juice. Mix in oats and oil; let stand for 5 minutes. In a separate large bowl, blend flour sugar, baking powder, baking soda and salt until well combined. Make a well in dry ingredients.
• Add wet ingredients and apricots to dry ingredients and stir. Knead gently using floured hands until no dry patches remain (dough will be sticky).
• Transfer dough to baking sheet and pat into a 1-inch thick oval. Score with a large "x" about 1/4-inch deep using a sharp knife.
• TOPPING: Gently press additional oats into crust; dust with flour. Bake for 35-40 minutes or until golden and a toothpick inserted in center comes our clean.
• Transfer to rack and cool before slicing.
• TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize you bread.

HAZELNUT APRICOT OAT BREAD (ABM)

Steps:

• Bake according to manufacturer's instructions, adding the apricots and hazelnuts during the add-ins cycle or 5 minutes before the final kneading.