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Apricot Bread |
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Serves: 16
Print this Recipe
Yield: 1 loaf
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 when I serve it.
Ruth Jones
Maitland, Florida
1 cup snipped dried apricots
2 cups warm water
2 tablespoons butter or margarine, softened
1 cup sugar
1 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
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Soak apricots in warm water for 30 minutes. Meanwhile, in a mixing bowl, cream the butter, sugar 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 9-in. x 5-in. x 3-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.
© Copyright Reiman Publications, 1993-1997
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