Apricot Nut Bread
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.
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
- 3/4 cup dried apricots
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 3/4 cup milk
- 1 egg, slightly beaten
- 1 Tbsp grated orange peel
- 1 Tbsp vegetable oil
- 1/2 cup whole wheat flour
- 1 cup coarsely chopped walnuts
Directions
- 1 Preheat oven to 350°F (175°C). Grease and flour a loaf pan or muffin tins.
- 2
Place dried apricots on a cutting board. Sprinkle with 1 tablespoon of flour. Chop apricots finely, dipping knife in flour frequently to prevent sticking.- 3
In a large bowl, sift together remaining flour, baking powder, baking soda, salt, and sugar.- 4
In a separate bowl, combine milk, egg, orange peel, and vegetable oil. Stir well.- 5
Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.- 6
Stir in the chopped apricots and any remaining flour from the cutting board, then fold in the chopped walnuts and whole wheat flour.- 7
Pour batter into prepared baking dish.- 8
Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.- 9
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.NoteStorage: 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.
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