Jo Beers Apricot Nut Bread
Description
This classic apricot nut bread is a comforting, old-fashioned quick bread that delivers a perfect balance of sweet and chewy textures. The batter comes together quickly, combining creamy shortening, bright orange juice, and a generous amount of dried apricots and chopped nuts. As it bakes, the loaf develops a golden crust while remaining incredibly moist inside. It is an excellent choice for weekend brunches, afternoon tea, or as a thoughtful gift for holidays. The natural sweetness of the apricots pairs beautifully with the earthy nuts, making each slice satisfying on its own or when paired with a cup of coffee. Simple to make with pantry staples, this bread captures the warmth of homemade baking in every bite.Ingredients
Directions
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Preheat oven to 350 degrees Fahrenheit (177&# 194;°C). Grease and flour an 8x4x3 inch loaf pan.
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Place dried, chopped apricots in a bowl and cover with hot water. Let soak for 20 minutes, then drain well.
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In a large mixing bowl, cream together 1 cup of sugar, shortening (or oil), and the beaten egg until smooth and combined.
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In a separate small bowl, mix together the remaining 1/4 cup of sugar and the orange juice. Stir this mixture into the creamed sugar and egg mixture.
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In another bowl, sift together the flour, baking powder, soda, and salt. Gradually add these dry ingredients to the wet mixture, blending well until just combined.
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Fold the drained apricots and chopped nuts into the batter until evenly distributed.
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Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
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Bake at 350 degrees for 65 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1200.6kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 6.5g33%
- Cholesterol 0.0mg0%
- Sodium 5229.6mg218%
- Total Carbohydrate 178.4g60%
- Dietary Fiber 7.3g30%
- Sugars 79.4g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This bread can be frozen after baking. Wrap tightly in plastic wrap and then foil for best results. Thaw at room temperature before slicing.
Variations: You can substitute the nuts with walnuts, pecans, or almonds depending on your preference. Ensure the apricots are finely chopped for even distribution.
Tip: If the top of the loaf browns too quickly during baking, loosely cover it with aluminum foil for the remaining baking time.
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