APRICOT-ALMOND GIFT BREAD
This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
Provided by Susan G. Purdy
Categories Brunch Breakfast Dessert Bake Cake Bread Food Processor Dried Fruit Almond Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 large loaf or 3 baby loaves
Number Of Ingredients 19
Steps:
- Pan preparation:
- Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
- Make bread:
- Position rack in center of oven. Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (¼-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients.
- In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix.
- Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart below), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack.
- Make icing:
- To make the icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries.
- Cooks' Note
- Icing measurements stay the same at all elevations, but if you are baking the bread at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 2 cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 1 tablespoon. Increase to 2 large eggs. Place rack in center of oven; bake large loaf at 375° for 50-55 minutes, baby loaves for 30-35 minutes.
- If baking at 5,000 feet:
- Increase flour to 2 cups plus 1 tablespoon. Decrease baking powder to 1¼ teaspoons plus ⅛ teaspoon. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to 1 cup minus 2 tablespoons. Increase to 2 large eggs. Increase apricot nectar (or buttermilk) to ¾ cup plus 2 tablespoons. Place rack in lower third of oven; bake large loaf at 375° for 48-50 minutes, baby loaves for 35-40 minutes.
- If baking at 7,000 feet:
- Increase flour to 2 cups plus 2 tablespoons. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ¼ teaspoon. Decrease granulated sugar to ¾ cup. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-62 minutes, baby loaves for 30-35 minutes.
- If baking at 10,000 feet:
- Increase flour to 2¼ cups. Decrease baking powder to 1¼ teaspoons. Decrease baking soda to ⅛ teaspoon. Increase salt to ½ teaspoon plus ⅛ teaspoon. Decrease granulated sugar to ¾ cup minus 1 tablespoon. Increase to 2 large eggs. Use buttermilk, not nectar, and increase to 1 cup. Place rack in lower third of oven; bake large loaf at 350° for 60-65 minutes, baby loaves for 32-37 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
JALAD GAMING YT Asad
[email protected]I found this recipe to be a bit bland. I think I might add some spices, like cinnamon or nutmeg, next time. I also think I might use a different type of apricot, like a Blenheim apricot.
abdullah anchari
[email protected]This bread was a bit too dry for my taste. I think I might have over-mixed the batter. Next time, I'll be sure to mix it just until the ingredients are combined.
Vster Gaming
[email protected]I made this bread for my family, and they loved it! It was the perfect combination of sweet and tart, and the almonds added a nice crunch. I'll definitely be making this again.
Benjamin Ikwa
[email protected]I've tried this recipe a few times now, and it always turns out great. The bread is moist and flavorful, and the apricots and almonds add a nice touch of sweetness and crunch.
blessing Idumah
[email protected]This bread is delicious! The apricots and almonds add a nice sweetness and crunch. I would definitely recommend this recipe.
Jay Collier
[email protected]I've made this bread several times now, and it's always a hit. It's the perfect treat for breakfast, lunch, or a snack.
William Bustard
[email protected]This bread is so easy to make, and it always turns out perfect. I love that I can use fresh or dried apricots, depending on what I have on hand.
Salman Mashal
[email protected]I love the combination of apricots and almonds in this bread. It's a unique and flavorful twist on a classic recipe. I'll definitely be making this again.
Salami Yussuf
[email protected]This bread is absolutely delicious! The apricot and almond flavors are perfectly balanced, and the bread is so moist and fluffy. I'll definitely be making this again.
Darrion Kemp
[email protected]I made this bread for a bake sale, and it was a huge success! Everyone loved the unique flavor combination of apricots and almonds. It was also really easy to make, which is always a plus.
Chris Branley
[email protected]This apricot almond gift bread was a total hit! It was moist and flavorful, with the perfect balance of sweetness and tartness. I used fresh apricots from my tree, and they added a beautiful pop of color. My family and friends loved it, and I'll defi