Jo Beers Apricot Nut Bread

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 1200.6

Dietary: Vegetarian

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

1 cup Dried, chopped apricots
1 cup Sugar
2 tablespoon Shortening or oil
1 Egg, well beaten
1/4 cup Sugar
1/2 cup Orange juice
2 cup Sifted flour
2 teaspoon Baking powder
1/2 teaspoon Soda
1 teaspoon Salt
1 cup Chopped nuts

Directions

1
Preheat oven to 350 degrees Fahrenheit (177&# 194;Â°C). Grease and flour an 8x4x3 inch loaf pan.
2
Place dried, chopped apricots in a bowl and cover with hot water. Let soak for 20 minutes, then drain well.
3
In a large mixing bowl, cream together 1 cup of sugar, shortening (or oil), and the beaten egg until smooth and combined.
4
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.
5
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.
6
Fold the drained apricots and chopped nuts into the batter until evenly distributed.
7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8
Bake at 350 degrees for 65 minutes, or until a toothpick inserted into the center comes out clean.
9
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.

Keywords: apricot, apricots, baking, bread, chopped, dried, fruit bread, homemade, loaf, nuts, orange juice, quick bread, soaked apricots, sweet bread, vegetarian

Read it online: https://www.chefs-mate.com/recipe/jo-beers-apricot-nut-bread/