Thursday, February 20, 2014

Apricot Breakfast Bread

I love what I consider to be my 'go to' recipes. They turn out every time and are always a hit with the guests. This one freezes beautifully, is bright and colorful and full of flavor. Prepare for the baking aroma to draw in the neighbors!

Apricot Breakfast Bread

1 cup dried apricot, cut into pieces
2 cups warm water
1 cup sugar
2 Tbsp butter, softened
1 large egg
3/4 cup orange juice
zest from 1 orange
2 cups flour
2 tea baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup walnuts, chopped  (pecans work as well)


Preheat oven to 350F
Grease and flour a long loaf pan
Place chopped apricots in warm water and allow to soak
In a mixing bowl cream the butter, sugar and egg
Stir in the orange juice and orange zest
In a separate bowl combine the flour, baking powder, baking soda and then stir with a wire whisk to mix and break up any lumps in the flour
Fold into the creamed mixture
Drain the apricots
Gently stir into the batter with the chopped nuts. Reserve a few nuts to sprinkle on top.
Bake for 55  -60 min till a toothpick comes out clean when tested.
Cool on a rack for at least 10 minutes before loosening and removing from the pan.

Swiss Woods Bed and Breakfast
Debbie Mosimann
the Lititz Broad
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