The Culinary World, with Chef James - Recipe -- Apricot Orange Bread

ArcaMax Publishing > Home & Garden > Recipes > The Culinary World, with Chef James

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Weather:

Accurate national, regional, and local forecasts on the weather page

Recipe -- Apricot Orange Bread

FoodReference.com

Yield: 2 loaves

1 package (6 oz) dried apricots, cut into small pieces
2 C water
2 Tbsp margarine
1 C sugar
1 egg, slightly beaten
1 Tbsp orange peel, freshly grated
3 1/2 C all-purpose flour, sifted
1/2 C fat free dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 C orange juice
1/2 C pecans, chopped

1. Preheat oven to 350 F. Lightly oil two, 9- by 5-inch loaf pans.

2. Cook apricots in water in covered medium-size saucepan for 10–15 minutes or until tender but not mushy. Drain and reserve 3/4 cup liquid. Set apricots aside to cool.

3. Cream together margarine and sugar. By hand, beat in egg and orange peel.

4. Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.

5. Stir apricot pieces and pecans into batter.

6. Turn batter into prepared pans.

7. Bake for 40–45 minutes or until bread springs back when lightly touched in center.

8. Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.

Courtesy of FoodReference.com.

This news arrived on: 06/11/2008

Share this Story