Quick bread recipe made with apricots and apricot brandy and pecans or walnuts.
Cook Time: 1 hour
Total Time: 1 hour
- 1 cup finely chopped dried apricots
- 1 cup very warm water
- 2 cups all-purpose flour, stir before measuring
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons grated orange peel
- 1/2 cup orange juice
- 1/4 cup apricot brandy or brandy, or use more juice
- 3/4 cup chopped pecans or walnuts
Soak chopped apricots in the warm water for 15 minutes; drain and discard soaking liquid.
Measure sifted flour, baking powder, baking soda, and salt into a bowl; stir to combine.
Beat together butter, sugar, and egg until creamy. Add orange peel, orange juice, and brandy; beat to blend well. Add flour mixture and stir just until dry ingredients are moistened. Stir in chopped apricots and pecans or walnuts. Spoon into a buttered 9x5x3-inch loaf pan. Bake at 350° for about 1 hour, until a wooden pick inserted in center comes out clean. Place pan on rack to cool for 10 minutes; loosen edges of loaf. Turn out, turn right-side up, and continue cooling before serving. For best flavor and easiest slicing, wrap in plastic wrap and let stand for at least 4 hours. Serve with butter or a flavored spread.
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