Best 6 Apricot Fig Bread Recipes

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

HOMEMADE EASY APRICOT BREAD

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9 inch (23 cm) loaf pan.
• In a medium bowl whisk together the sugars, flour, baking powder and salt
• In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. Transfer the batter to the prepared loaf pan, sprinkle with sugar if desired (I used demerara sugar), bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in pan then move to a wire rack or plate. Enjoy!

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Steps:

• Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
• Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
• Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

APRICOTS BAKED IN FIG LEAVES

Steps:

• Preheat oven to 400 degrees. Lightly butter two medium baking dishes. Sprinkle each dish with 1/2 teaspoon sugar; set aside.
• Place a fig leaf, dark-side down, on a work surface. Place an apricot half, cut-side up, in center of leaf. Sprinkle with 1/2 teaspoon sugar, and dot with 1/2 teaspoon butter. Wrap leaf around apricot to enclose. Place, seam-side down, in prepared dish. Repeat with remaining apricots, placing 4 wrapped apricots in each dish. Brush packets with remaining 3 1/2 teaspoons butter and sprinkle with remaining 2 teaspoons sugar. Sprinkle lemon zest evenly over the packets. Bake until fruit is soft when pierced with the tip of a knife, about 20 minutes. Serve topped with a scoop of ice cream.

FIG, APRICOT AND RAISIN BREAD

Steps:

• Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
• Combine yeast, sugar and one cup of warm water in another bowl.
• Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
• With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
• Add in the remaining ingredients and leave the mix to rise.
• Once it has risen, knock the dough down and divide the dough into two.
• Knead it into a shape you want and place them into two 1-litre bread tins.
• Leave to rise again till the size doubles.
• Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.

APRICOT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.