Recipe: Apricot and Toasted Pecan Bread (using orange juice and dried apricots)
Breads - Muffins, Quick BreadsAPRICOT AND TOASTED PECAN BREAD
1/2 cup orange juice
1 1/2 cups dried apricots, chopped (7 oz.)
1/2 cup dark brown sugar
3 Tbsp. vegetable oil, divided use
3/4 cup chopped pecans
2 eggs
1/2 cups buttermilk
2 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Heat the orange juice to a boil in a small saucepan. Stir in the apricots and the brown sugar. Set aside for at least 10 minutes.
Heat 1 tablespoon of the oil in a small, heavy skillet over medium heat. Add the pecans, stirring and tossing until they are lightly toasted all over.
Beat the eggs until foamy, then mix in the remaining 2 tablespoons oil and the buttermilk. Blend well.
Stir together the flour, cinnamon, baking powder, baking soda, and salt. Add to the egg mixture, then stir in the apricots and their juice, then the pecans. Spoon batter into a greased 9-inch loaf pan.
Bake in a preheated 350 degree F oven for 50 minutes to 1 hour, or until bread tests done. Rest in pan 5 minutes before turning out onto a rack to finish cooling.
Makes 1 loaf
From: Kathy/MA
1/2 cup orange juice
1 1/2 cups dried apricots, chopped (7 oz.)
1/2 cup dark brown sugar
3 Tbsp. vegetable oil, divided use
3/4 cup chopped pecans
2 eggs
1/2 cups buttermilk
2 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Heat the orange juice to a boil in a small saucepan. Stir in the apricots and the brown sugar. Set aside for at least 10 minutes.
Heat 1 tablespoon of the oil in a small, heavy skillet over medium heat. Add the pecans, stirring and tossing until they are lightly toasted all over.
Beat the eggs until foamy, then mix in the remaining 2 tablespoons oil and the buttermilk. Blend well.
Stir together the flour, cinnamon, baking powder, baking soda, and salt. Add to the egg mixture, then stir in the apricots and their juice, then the pecans. Spoon batter into a greased 9-inch loaf pan.
Bake in a preheated 350 degree F oven for 50 minutes to 1 hour, or until bread tests done. Rest in pan 5 minutes before turning out onto a rack to finish cooling.
Makes 1 loaf
From: Kathy/MA
MsgID: 3158006
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 04-18-15 Daily ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 04-18-15 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Weekend Baking Recipes - 04-18-15 Daily Recipe Swap |
Betsy at Recipelink.com | |
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6 | Recipe: Choose a Fruit or Vegetable Bread (using oats and whole wheat flour) |
Betsy at Recipelink.com | |
7 | Recipe: Apricot and Toasted Pecan Bread (using orange juice and dried apricots) |
Betsy at Recipelink.com | |
8 | Recipe: The Helton House Strawberry Bread |
Betsy at Recipelink.com | |
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