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: 1 (6 ounce) package dried apricots, cut into small pieces; 2 cups water; 2 tablespoons margarine; 1 cup sugar; 1 egg, slightly beaten; 2 tablespoons freshly grated orange peel; 3 1/2 cups flour; 1/2 cup nonfat dry milk powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup orange juice; 1/2 cup chopped pecans

Servings: persons

1 (6 ounce) package dried apricots, cut into small pieces
2 cups water
2 tablespoons margarine
1 cup sugar
1 egg, slightly beaten
2 tablespoons freshly grated orange peel
3 1/2 cups flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup orange juice
1/2 cup chopped pecans

1
Preheat oven to 350u00b0 F. Lightly oil two 9x5-inch loaf pan.
2
Cook apricots in water in a covered medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.
3
Cream together margarine and sugar. By hand, beat in egg and orange peel.
4
Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5
Stir apricot pieces and pecans into batter.
6
Turn batter into prepared pans.
7
Bake for 40-45 minutes or until bread springs back when lightly touched in center.
8
Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.

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 13 ingredients. The key ingredients include: 1 (6 ounce) package dried apricots, cut into small pieces, 2 cups water, 2 tablespoons margarine, 1 cup sugar, 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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