Teresa's Recipes
Delicious Apricot Bread
Experience the irresistible allure of this moist and fragrant apricot bread, a delightful treat that brings the sunny flavors of dried apricots into your kitchen. Infused with a warm hint of cinnamon, this bread bakes to perfection, filling your home with an inviting aroma. Ideal for breakfast, brunch, or as a comforting snack with your afternoon tea, this apricot bread is a nod to the traditional fruit breads cherished for generations. Each slice reveals tender bits of apricots, making it a delightful companion to butter or cream cheese. For an added touch, serve it warm with a drizzle of honey or a sprinkle of powdered sugar.
Ingredients
- 1 cup, chopped Dried apricots
- 1 cup Hot water
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 cup, softened Unsalted butter
- 1/2 cup Milk
- 2, large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Dietary Notes
- Servings: 10
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 200
- Fat: 7g
- Carbs: 31g
- Protein: 3g
- Sodium: 150mg
- Sugar: 10g
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
- In a small bowl, soak the chopped dried apricots in hot water for 10 minutes. Once softened, drain and set aside to remove excess moisture.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined and free of lumps.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, mixing until combined.
- Gradually add the dry flour mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined; be careful not to overmix.
- Gently fold in the soaked dried apricots until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, allow the apricot bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Tips
- For added texture, consider mixing in 1/2 cup of chopped nuts or seeds.
- Feel free to replace dried apricots with other dried fruits like cranberries or cherries for a different flavor profile.
- This bread freezes well; slice and wrap it tightly in plastic wrap to enjoy later.