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?)
How To make Apricot Almond Quickbread's Videos
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
Crazy Cheap Apricot Bread-Best Ever for Bread & milk with sugar
$1 Tea & Apricots for Festive Bread/no yeast & Tasty Tea
Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps
Fire up your blender and get that bread. ????
The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.
Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.
How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.
#blenderbread #quickbread #glutenfree #riceflour
Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.
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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Beginning Cooks Cherry Almond Chocolate Quick Bread
In this video I show you how to make a wonderful Cherry Almond Chocolate Quick Bread. Credit goes to Rachel Howden and her quick bread blog ( for giving me the recipe to make this sweet and balanced bread.
Beginning Cooks #107
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