Orange Apricot Nut Bread
This bread is worth baking just for the aromas. My husband enjoys it for breakfast, with some peanut butter or cream cheese, and I like to serve it warm for dessert, with vanilla ice cream. This recipe makes two 9x5-inch loaves.
- 1 cup fresh orange juice
- 1-1/2 cups dried apricots, chopped
- 1 cup honey
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon baking soda
- 2-3/4 cups unbleached all purpose flour
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1 cup chopped almonds or pistachios
Preheat the oven to 350 degrees. Butter and flour two 9x5-inch loaf pans.
Bring the orange juice to a boil. Turn off the heat and add the apricots. Let sit 5 minutes.
Pour the orange juice, apricots, honey, vanilla extract and eggs into a mixing bowl. Beat until blended. Briefly beat in the baking soda.
Add the flour, cloves, cinnamon, baking powder and nuts and beat until well blended.
Pour the batter into the tins and bake 45 minutes, or until a toothpick inserted in the center comes out clean. Let the breads cool on racks before slicing.
©1997, Katherine Heyhoe. All rights reserved.
The Global Gourmet Cookbook
This Archived Page created between 1994 and 2001. Modified August 2007