EASY APRICOT BREAD
"Make sure you have lots of cream cheese, the perfect partner to this tasty bread."
1 cup dried apricots
Warm water
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 tablespoons butter, at room temperature
1 large egg
1/4 cup pineapple juice
1/2 cup orange juice
3/4 cup chopped nuts (we like pecans or walnuts)
Preheat the oven to 350 degrees F. Grease and flour a 9-by-5-by-3-inch loaf pan.
Soak the apricots in warm water to cover 30 minutes. Drain well and chop (use kitchen scissors or a very sharp knife); set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Transfer to a piece of wax paper.
In the same bowl, use an electric mixer on medium speed to cream the sugar, butter and egg until light.
Stir in the fruit juices. Stir in the dry ingredients, the nuts and drained apricots. Turn the batter into the prepared pan and let stand 10 minutes.
Bake in the center of the oven 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool upright on wire rack. Cool before slicing.
Makes 1 loaf, about 16 slices
Source: Ft. Lauderdale Sun-Sentinel, June 14 2007 |