I love what I consider to be my ‘go to’ recipes. They turn out every time and are always a hit with the guests. This one freezes beautifully, is bright and colorful and full of flavor. Prepare for the baking aroma to draw in the neighbors!
Apricot Breakfast BreadBy Debrah Mosimann of Swiss Woods
- 1 cup dried apricots, cut into pieces
- 2 cups warm water
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 large egg
- 3/4 cup orange juice
- zest from 1 orange
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup walnuts, chopped (pecans work as well)
Preheat oven to 350F. Grease and flour a long loaf pan. Place chopped apricots in warm water and allow to soak.
In a mixing bowl cream the butter, sugar and egg. Stir in the orange juice and orange zest.
In a separate bowl combine the flour, baking powder, baking soda and then stir with a wire whisk to mix and break up any lumps in the flour. Fold into the creamed mixture. Drain the apricots. Gently stir into the batter with the chopped nuts. Reserve a few nuts to sprinkle on top.
Bake for 55-60 minutes till a toothpick comes out clean when tested. Cool on a rack for at least 10 minutes before loosening and removing from the pan.