Apricot Whole Wheat Bread Recipes

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APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

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.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT WHOLE WHEAT BREAD



Apricot Whole Wheat Bread image

Make and share this Apricot Whole Wheat Bread recipe from Food.com.

Provided by CoffeeMom

Categories     Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 11

3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 1/4 cups milk
1 cup honey
1 egg, slightly beaten
2 tablespoons canola oil
1 cup dried apricot, chopped
1 cup walnuts (optional)

Steps:

  • In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.
  • In a separate bowl, combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to moisten flour.
  • Gently fold in apricots and walnuts.
  • Pour into a greased loaf pan; Bake in 350° oven 60 to 70 minutes or until done.
  • Remove from oven; let stand on rack about 10 minutes. Remove from pan.

Nutrition Facts : Calories 3098.7, Fat 53.8, SaturatedFat 12.3, Cholesterol 228.7, Sodium 2506.5, Carbohydrate 640.1, Fiber 50.2, Sugar 349.7, Protein 69.4

WHOLE WHEAT APRICOT NUT BREAD



Whole Wheat Apricot Nut Bread image

This was modified (slightly) from How it all Vegan! Whole wheat flour makes it slightly less moist that usual, so if you don't care about the fiber, you might want to just use all-purpose. If you like apricots, this is really yummy.

Provided by Alex Tisdale

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 13

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon powdered ginger
1 cup dried apricot (soaked in water or juice)
2/3 cup honey or 2/3 cup other artificial sweetener
4 tablespoons applesauce
1 cup orange juice
1 teaspoon vinegar
1 teaspoon vanilla
1/2 cup almonds, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, and ginger.
  • Stir in apricots, applesauce, maple syrup, juice, vanilla, vinegar, and nuts.
  • Mix together until"just mixed".
  • Spoon batter into oiled loaf pan and bake for 50 minutes.

Nutrition Facts : Calories 2312.9, Fat 41.6, SaturatedFat 3.6, Sodium 4607.6, Carbohydrate 460.4, Fiber 34.5, Sugar 222.6, Protein 49.7

HOMEMADE EASY APRICOT BREAD



Homemade Easy Apricot Bread image

Apricot Bread made from scratch with fresh apricots and drizzled with glaze. This is a soft, sweet, quick bread recipe that is great for breakfast or as an afternoon snack cake with coffee. Easy to make and so delicious!

Provided by Rosemary Molloy

Categories     Breakfast     Dessert     Snack

Time 1h15m

Number Of Ingredients 11

2 cups all purpose flour
½ cup granulated sugar
½ cup brown sugar (lightly packed)
1½ teaspoons baking powder
¼ teaspoon salt
1 large egg (room temperature)
1 cup milk (2% or whole milk / room temperature)
⅓ cup butter (melted and cooled) or you can use vegetable oil
1 teaspoon vanilla
1-1¼ cups chopped apricots
⅓ cup chopped almonds

Steps:

  • Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
  • In a medium bowl whisk together the sugars, flour, baking powder and salt
  • In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!

Nutrition Facts : Calories 2792 kcal, Carbohydrate 443 g, Protein 51 g, Fat 95 g, SaturatedFat 47 g, TransFat 3 g, Cholesterol 378 mg, Sodium 1276 mg, Fiber 15 g, Sugar 239 g, UnsaturatedFat 40 g, ServingSize 1 serving

WHOLE WHEAT BREAD



Whole Wheat Bread image

I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
3 cups warm water (110° to 115°), divided
3/4 cup canola oil
1/4 cup sugar
1/4 cup molasses
1 tablespoon salt
7 to 7-1/2 cups all-purpose flour
3 cups whole wheat flour

Steps:

  • In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

HONEY WHOLE-WHEAT BREAD



Honey Whole-Wheat Bread image

For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h35m

Yield Makes 1 loaf

Number Of Ingredients 6

3 tablespoons honey
1 3/4 cups warm water (110 degrees)
1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons)
1 pound, 6 ounces (about 4 1/2 cups) freshly milled whole-wheat bread flour, such as Hayden Flour Mills Hard Red Spring, plus more for dusting
1 tablespoon kosher salt
3 tablespoons unsalted butter, melted, plus more for bowl and pan

Steps:

  • In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
  • Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
  • Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
  • Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

WHOLE WHEAT APRICOT RAISIN BREAD



Whole Wheat Apricot Raisin Bread image

A recipe from a bag of Bob's Red Mill whole wheat flour. Yum! Great for tea! Don't get freaked out by the preparation time--most of it is the apricots soaking in milk, and they can do that all by themselves while you go on with life.

Provided by AlaskaStephanie

Categories     Quick Breads

Time 5h35m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

2 ounces dried apricots
1 cup milk
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 cup butter
1/4 cup sugar
1 egg, beaten
1/3 cup raisins

Steps:

  • Preheat oven to 350°F
  • Chop apricots into 1/2" pieces and soak them in the milk for 4 hours.
  • Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
  • Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
  • Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
  • Turn the loaf onto a wire rack to cool.

Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 3.1, Cholesterol 28.5, Sodium 264.9, Carbohydrate 26.1, Fiber 2.7, Sugar 9.3, Protein 4.2

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