This Apricot Nut Bread is a comforting, rustic loaf that balances the natural sweetness of dried apricots with the earthy crunch of walnuts. The addition of fresh orange zest and a blend of white and whole wheat flours creates a moist crumb with a sophisticated flavor profile. It’s an ideal treat for afternoon tea, a light breakfast, or a sweet addition to a dessert board. The aroma of baking orange and nuts will fill your kitchen, making every bite feel like a warm hug. Perfect for potlucks or gifting, this simple quick bread requires no yeast and comes together with ease.
Apricot Nut Bread
Description
This Apricot Nut Bread is a comforting, rustic loaf that balances the natural sweetness of dried apricots with the earthy crunch of walnuts. The addition of fresh orange zest and a blend of white and whole wheat flours creates a moist crumb with a sophisticated flavor profile. It’s an ideal treat for afternoon tea, a light breakfast, or a sweet addition to a dessert board. The aroma of baking orange and nuts will fill your kitchen, making every bite feel like a warm hug. Perfect for potlucks or gifting, this simple quick bread requires no yeast and comes together with ease.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease and flour a loaf pan or muffin tins.
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Place dried apricots on a cutting board. Sprinkle with 1 tablespoon of flour. Chop apricots finely, dipping knife in flour frequently to prevent sticking.
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In a large bowl, sift together remaining flour, baking powder, baking soda, salt, and sugar.
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In a separate bowl, combine milk, egg, orange peel, and vegetable oil. Stir well.
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Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
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Stir in the chopped apricots and any remaining flour from the cutting board, then fold in the chopped walnuts and whole wheat flour.
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Pour batter into prepared baking dish.
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Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Note
Storage: Wrap cooled bread tightly in plastic wrap or foil. Store at room temperature for up to 3 days, or freeze for up to 3 months.
Substitutions: You can use all-purpose flour instead of whole wheat flour if preferred. Almonds or pecans can replace walnuts.
Tips: For softer apricots, soak them in hot water for 10 minutes before chopping and draining.
