Apricot Walnut Loaf Recipes

APPLE, APRICOT AND WALNUT LOAF

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 2 pound loaf pan.
• Sift together the flour, baking powder, bran and salt into a large mixing bowl.
• Add the melted butter, sugar, eggs, orange rind and juice.
• Stir, then beat with an electric mixer until smooth.
• Stir in the walnuts and apricots.
• Peel, quarter and core the apple, chop it up roughly and add it to the mixture.
• Stir, then spoon into the prepared pan and level the top.
• Bake for 1 hour or until a cake tester inserted into the middle comes out clean.
• Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.

APRICOT NUT BREAD

Steps:

• In a small saucepan, cook the apricots in water until soft; drain.
• Preheat oven to 350 degrees.
• Generously grease and lightly flour two 7x3x2-inch loaf pans.
• In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
• Stir in butter, milk, orange juice, and egg; mix well.
• Fold in dried apricots, nuts, and orange peel.
• Spoon into prepared pans.
• Bake 55 minutes or until a toothpick inserted in center comes out clean.
• Cool on rack 15 minutes.
• Remove from pan.
• Cool completely.

APRICOT WALNUT TEA BREAD

Steps:

• Preheat your oven to 350°; grease a 9-inch loaf pan.
• Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
• Sift the flour, baking powder, and salt and set aside.
• In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
• Gradually add the apricot mixture, beating constantly.
• Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
• Bake for 1 hour.
• Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.

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.