Apricot-Orange Bread Recipe

Name: Apricot-Orange Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 medium oranges; 1 c. cut up dried apricots; 1 egg, beaten; 2 Tbsp. cooking oil; 2 c. flour; 3/4 c. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. salt; 1/2 c. chopped walnuts or pecans; 1 c. sifted powdered sugar

Servings: persons

3 medium oranges
1 c. cut up dried apricots
1 egg, beaten
2 Tbsp. cooking oil
2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 c. chopped walnuts or pecans
1 c. sifted powdered sugar

1
Finely shred peel from one orange; reserve peel.
2
Squeeze juice from all oranges.
3
Measure 3/4 cup juice; reserve remaining juice.
4
In mixing bowl, cover apricots with boiling water; let stand about five minutes.
5
Drain well.
6
Combine the 3/4 cup juice, 1 teaspoon of the peel, the egg and oil.
7
Stir together flour, sugar, baking powder, soda and salt.
8
Add egg mixture; stir just until moistened.
9
Fold in apricots and nuts.
10
Turn into 3 greased 6 x 3 x 2-inch loaf pans.
11
Bake at 350u00b0 for 30 to 40 minutes. Cool in pans 10 minutes; remove to wire rack to cool completely. Blend 1 tablespoon reserved orange juice with powdered sugar. Add more juice, if necessary, to make a drizzling consistency. Drizzle top of loaves; garnish with reserved orange peel.
12
If you prefer one large loaf, bake in a greased 8 x 4 x 2-inch pan for 50 to 60 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium oranges, 1 c. cut up dried apricots, 1 egg, beaten, 2 Tbsp. cooking oil, and more.

Yes, Apricot-Orange Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Orange Bread

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