Recipe: Apricot-Almond Tea Bread (quick bread using dried apricots and orange juice)
Breads - Muffins, Quick BreadsAPRICOT-ALMOND TEA BREAD
1 (6 oz) package dried apricots, coarsely chopped
3/4 cup orange juice
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1/2 cup milk
1 egg
3 tablespoons butter or margarine, melted
1 teaspoon salt
1 cup slivered or whole natural almonds, toasted and coarsely chopped*
Heat oven to 350 degrees F. Grease and flour an (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan.
In small saucepan bring apricots and orange juice just to boiling. Pour into large bowl; cool to lukewarm.
Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds. Turn into pan; level top.
Bake in center of oven about 1 hour and 15 minutes, until pick inserted into center comes our clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool.
While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve.
Flavor is best if bread is allowed to stand 24 hours before serving.
*To toast almonds, spread in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Makes 1 (8 1/2-inch) loaf / 16 (1/2-inch) slices
Source: the California Almond Board, 1990's
From: denise - 11-26-97
1 (6 oz) package dried apricots, coarsely chopped
3/4 cup orange juice
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1/2 cup milk
1 egg
3 tablespoons butter or margarine, melted
1 teaspoon salt
1 cup slivered or whole natural almonds, toasted and coarsely chopped*
Heat oven to 350 degrees F. Grease and flour an (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pan.
In small saucepan bring apricots and orange juice just to boiling. Pour into large bowl; cool to lukewarm.
Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds. Turn into pan; level top.
Bake in center of oven about 1 hour and 15 minutes, until pick inserted into center comes our clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool.
While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve.
Flavor is best if bread is allowed to stand 24 hours before serving.
*To toast almonds, spread in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
Makes 1 (8 1/2-inch) loaf / 16 (1/2-inch) slices
Source: the California Almond Board, 1990's
From: denise - 11-26-97
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