Golden Apricot Nut Bread
This moist apricot nut bread is made with dried apricots and chopped nuts. It is an easy bread to mix and bake and it makes a large loaf.
- Serves: 10 persons
- ¾cup (6 ounces) boiling water
- 1cup dried apricots, chopped
- 3cups all-purpose flour, 13 1/2 ounces
- 1tablespoon baking powder
- ½teaspoon salt
- ⅓cup butter or margarine, room temperature
- 1cup sugar
- 2large eggs
- ½cup light corn syrup
- 1cup chopped walnuts or pecans
Step 1Heat the oven to 325 F (165 C/Gas 3).
Step 2Generously grease and flour a 9-by-5-by-3-inch loaf pan or line it with parchment paper and grease the paper.
Step 3Pour the 3/4 cup of boiling water over apricots; let stand 15 minutes.
Step 4In a medium bowl combine the all-purpose flour, baking powder, and salt. Stir with a spoon or whisk to blend thoroughly. Set aside.
Step 5In a mixing bowl with an electric mixer, beat the butter, sugar, eggs and corn syrup together until smooth and well blended. Stir in chopped apricots with water in which they were soaked and then add the chopped nuts.
Step 6Gradually stir the dry ingredients into the wet mixture; stir until blended.
Step 7Spoon the batter into prepared pan.
Step 8Bake in the preheated oven for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until wooden pick inserted in center of the loaf comes out clean.
Step 9Cool the apricot bread in the pan for 10 minutes.
Step 10Run a knife all around the edge of the pan and then carefully turn the bread out. If the pan was lined with parchment paper, lift it out with the ends of the paper and carefully peel the paper off. Cool the bread completely on a rack. Slice to serve.
Step 11Serve with a flavored fruit butter spread , cream cheese, or preserves if desired.
Step 12Makes one large loaf of apricot nut bread. Tips and Variations