Description
Tangy dried apricots give a pleasing taste and color to this succulent nut bread. Bake it in mini-loaves for holiday giving!
Ingredients
| 1 | Cup | dried apricots, snipped in 1/4-inch cubes |
| boiling water to cover | ||
| 2 | Cup | flour, all-purpose |
| 1 | Cup | sugar, granulated |
| 1 | Teaspoon | cinnamon |
| 1 1⁄2 | Teaspoon | baking powder |
| 1⁄2 | Teaspoon | soda |
| 1⁄2 | Teaspoon | salt |
| 1 | Cup | walnuts, chopped |
| 3⁄4 | Cup | orange juice |
| 1⁄4 | Cup | vegetable oil |
| 1 | egg | |
| 1 | Teaspoon | orange rind, grated |
Instructions
Place snipped dried apricots in heatproof bowl or measuring cup; add boiling water to cover. Let stand for 5 minutes; drain well.
Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt. When well blended, add walnuts and dried apricots. Stir to coat nuts and fruit.
In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.
Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.
Pour into greased 9x5 loaf pan or 3 mini-loaf pans. Bake at 350 degrees for 60-70 minutes for large loaf, 45 to 60 minutes for small loaves.
Cool completely on baking rack before wrapping individual loaves with plastic wrap.
Notes
To freeze, wrap individual loaves in plastic wrap, then place wrapped loaves in freezer storage bag. Freeze for up to 6 weeks.
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Summary
| Yield | |
|---|---|
| Source | Original recipe by Cynthia Ewer |
| Prep time | 20 minutes |
