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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My family likes bread, apricots and nuts, so I put the three together to create this recipe. Itâs fairly easy to make, and everyone loves it. It never lasts long in our house. âRobert Logan of Clayton, California Ingredients:
1 cup boiling water |
1-1/4 cups chopped dried apricots |
2 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
3/4 cup apricot nectar |
2 tablespoons butter, melted |
1/4 cup chopped pecans |
1 tablespoon grated orange peel |
glaze: |
2 tablespoons brown sugar |
1 tablespoon butter |
1-1/2 teaspoons fat-free milk |
2 tablespoons finely chopped pecans |
Directions:
1. In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange peel.
2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans. Yield: 1 loaf (12 slices).
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