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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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. Ingredients:
2 1/2 cups flour |
1 cup sugar |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
3 tablespoons butter, melted |
1/2 cup milk |
3/4 cup orange juice |
1 egg, beaten |
1 cup nuts, chopped |
1 cup dried apricot, chopped |
orange rind, grated,to taste |
Directions:
1. In a small saucepan, cook the apricots in water until soft; drain.
2. Preheat oven to 350 degrees.
3. Generously grease and lightly flour two 7x3x2-inch loaf pans.
4. In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
5. Stir in butter, milk, orange juice, and egg; mix well.
6. Fold in dried apricots, nuts, and orange peel.
7. Spoon into prepared pans.
8. Bake 55 minutes or until a toothpick inserted in center comes out clean.
9. Cool on rack 15 minutes.
10. Remove from pan.
11. Cool completely.
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