Delicious Apricot Bread

Ingredients

Dried apricots

1 cup, chopped

Hot water

1 cup

All-purpose flour

2 cups

Granulated sugar

3/4 cup

Unsalted butter

1/2 cup, softened

Milk

1/2 cup

Eggs

2, large

Vanilla extract

1 teaspoon

Baking powder

2 teaspoons

Baking soda

1/2 teaspoon

Cinnamon

1 teaspoon

Salt

1/2 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
2. 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.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined and free of lumps.
4. 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.
5. 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.
6. 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.
7. Gently fold in the soaked dried apricots until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
9. 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.
10. 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.