Best 6 Dried Apricot Bread Recipes
Dried apricot bread is a classic dessert that is perfect for any occasion. The sweet and tangy flavor of dried apricots is perfectly complemented by the warm and spicy flavors of cinnamon and nutmeg, creating a delicious and aromatic treat. Whether you are looking for a simple snack or a decadent dessert, dried apricot bread is sure to hit the spot. This article will provide you with all the information you need to create the best dried apricot bread recipe, so you can enjoy this timeless treat whenever you like.
Here are our top 6 tried and tested recipes!
APRICOT BREAD
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
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 NUT BREAD
Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.
Provided by Caryn
Categories Quick Breads
Time 1h20m
Yield 2 7x3x2-inch loaf pans
Number Of Ingredients 11
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 OAT BREAD
A flavorful white bread for the bread machine.
Provided by Kristen Mango
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
- Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 14.4 g, Cholesterol 5.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.3 g, Sodium 306 mg, Sugar 9.8 g
APRICOT-ALMOND GIFT BREAD
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Provided by Susan G. Purdy
Categories Brunch Breakfast Dessert Bake Cake Bread Food Processor Dried Fruit Almond Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 large loaf or 3 baby loaves
Number Of Ingredients 19
Steps:
- Pan preparation:
- Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
- Make bread:
- Position rack in center of oven. Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
- In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
- Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
- Make icing:
- To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
- Cooks' Note
- Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
- If baking at 5,000 feet:
- Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
- If baking at 7,000 feet:
- Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
- If baking at 10,000 feet:
- Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.
APRICOT BREAD
Grammy's recipe.
Provided by KFREESE
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Put apricots and water in a bowl. Let stand until cool, about 10 minutes.
- Drain apricots; mix soaking water with orange juice.
- Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 64.9 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 3.3 g, Protein 5.4 g, SaturatedFat 2 g, Sodium 580.5 mg, Sugar 34 g
APRICOT TEA BREAD
I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)
Provided by Outta Here
Categories Quick Breads
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
- Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
- Drain apricots, reserving 1/4 cup of the soaking water.
- Finely chop apricots. Set aside.
- Sift together dry ingredients. Set aside.
- Cream together the egg, sugar and oil.
- Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
- Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
- Turn out onto wire rack and cool.
Tips:
- Choose fresh and high-quality dried apricots: This will ensure that your bread has the best flavor and texture.
- Soak the dried apricots in warm water before using: This will help to soften them and make them more pliable.
- Use a combination of all-purpose flour and whole wheat flour: This will give your bread a more complex flavor and texture.
- Add a little bit of honey or maple syrup to the batter: This will help to add sweetness and moisture to the bread.
- Bake the bread in a loaf pan: This will help to give the bread a nice shape and texture.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
Conclusion:
Dried apricot bread is a delicious and nutritious snack or breakfast food. It is easy to make and can be enjoyed by people of all ages. The combination of dried apricots, flour, sugar, baking powder, baking soda, salt, eggs, and butter creates a moist and flavorful bread that is sure to please everyone. So next time you are looking for a healthy and delicious snack or breakfast food, give dried apricot bread a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love