How To make Apricot Almond Quickbread
3/4 cup dried apricots
1 cup boiling water
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup granulated sugar
1/2 cup toasted almonds
sliced
2 eggs
1 cup milk, 2% lowfat
1/3 cup unsalted butter :
melted
1/4 teaspoon almond extract pure
1/2 teaspoon vanilla extract :
pure
1. Preheat oven to 350F/180C. If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown. 2. Chop dried apricots. The easiest way to do this is to cut them with scissors. Place apricot pieces in a bowl and cover with the boiling water. Allow them to rest for 10 minutes while preparing the batter. 3. Combine the flour, baking powder, and sugar. Stir together well. Stir in the almonds. 4. Combine the eggs, milk, melted butter and extracts. Pour the wet ingredients over the dry ingredients and stir only until blended. 5. Drain the apricots and pat dry with paper towels. Stir them into the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan and bake for 1 hour. Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool. Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?)
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Super Simple Apricot Loaf Recipe - two ways!
This apricot loaf recipe is really easy - I did a super simple version that's quick to whip up for kids lunchboxes and decided to experiment with a slightly different version - both written in full below.
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Simple Apricot Loaf Recipe :
1 Cup of Plain Flour
1 Teaspoon of Baking Powder
1 Cup of Brown Sugar
1 Cup of Oat Bran
1 Cup of Milk
Mix together, then add 1 cup of chopped Dried Apricots
Bake at 180oC for 50 minutes
Apricot Loaf Version 2 :
1 & 1/4 Cups Plain Flour
1 Teaspoon of Baking Powder
3/4 Cup of Brown Sugar
1 Cup of Oat Bran
1 Cup of Milk
1 Teaspoon of Ginger
Mix together, then add 1 cup of chopped Dried Apricots
Bake at 180oC for 50 minutes
0:00 Introduction
0:48 Apricot Loaf Recipe #1
2:14 Outcome & Taste Test
4:04 Apricot Loaf Recipe #2
5:07 Outcome & Taste Test
Recipe Apricot-Almond Gift Bread
Recipe - Apricot-Almond Gift Bread
INGREDIENTS:
●2 cups all-purpose flour
●1 1/2 teaspoons baking powder
●1/2 teaspoon baking soda
●1/2 teaspoon salt
●1 cup granulated sugar
●3 tablespoons wheat germ
●1 cup dried apricots (moist-style)
●1/2 cup (2 1/2 ounces) blanched almonds
●1/3 cup canola or light olive oil
●1 large egg, at room temperature
●3/4 cup apricot nectar or buttermilk
●1 teaspoon almond extract
●1 teaspoon vanilla extract
●2/3 cup sifted confectioners' sugar
●2 to 3 tablespoons milk, water, or fruit juice (or as needed)
●9- by 5- by 3-inch loaf pan or three
●5 3/4- by 3 1/4- by 2-inch baby loaf pans food processor and kitchen shears or cutting board and knife wooden skewer or cake tester.
●Pan Preparation: Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
Easy Apple Bread Recipe
Loaded with warm spices and apple flavors, this Apple Bread recipe is perfect for fall. You won’t believe how simple and quick it is to make this recipe, and it will make your mouth water as the aroma wafts through the kitchen once it’s in the oven. It has such a tender, buttery, and moist crumb with a wonderfully crispy crust, making for the ideal breakfast or snack everyone will love.
RECIPE:
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AMAZING APRICOT BREAD
Hello Friends,
Apricot Bread made from scratch with fresh apricots and drizzled with glaze. This is a soft, sweet, quick bread recipe that is great for breakfast or as an afternoon snack cake with coffee. Easy to make and so delicious!
APRICOT BREAD:
INGREDIENTS:
2 cups all purpose flour
½ cup granulated sugar
½ cup brown sugar (lightly packed)
1½ teaspoons baking powder
¼ teaspoon salt
1 large egg (room temperature)
1 cup milk (2% or whole milk / room temperature)
⅓ cup butter (melted and cooled) or you can use vegetable oil
1 teaspoon vanilla
1-1¼ cups chopped apricots
⅓ cup chopped almonds (or walnuts)
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