Apricot Bread

Grammy’s recipe.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.

Step: 2

Put apricots and water in a bowl. Let stand until cool, about 10 minutes.

Step: 3

Drain apricots; mix soaking water with orange juice.

Step: 4

Beat egg in a large bowl until thick and lemon-colored. Add water-orange juice mixture, baking mix, and sugar in an alternating fashion; mix until well combined. Fold in apricots. Pour batter into loaf pan.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


Per Serving: 338 calories; protein 5.4g; carbohydrates 64.9g; fat 7.7g; cholesterol 23.3mg; sodium 580.5mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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