Apricot-Almond Gift Bread

Apricot-Almond Gift Bread
Apricot-Almond Gift Bread
This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000 feet click here. This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts: leave them in their baking pans, wrap in a colorful napkin, and tie a card with the recipe printed on it. I often play with the flavor combinations in this festive recipe, using pecans or walnuts with dried sweet cherries and/or cranberries, plus orange juice, orange extract, and 1 tablespoon grated orange zest instead of the almond extract and apricot nectar. A food processor makes quick work of chopping the dried fruit and nuts, but you can also snip the apricots with kitchen shears wiped with a little oil, or chop all the fruit and nuts with a sharp knife on a cutting board.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 large loaf or 3 baby loaves
American Bread Food Processor Breakfast Brunch Dessert Bake Dried Fruit Almond Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 3 tablespoons wheat germ
  • 1 cup dried apricots (moist-style)
  • 1/2 cup (2 1/2 ounces) blanched almonds
  • 1/3 cup canola or light olive oil
  • 1 large egg, at room temperature
  • 3/4 cup apricot nectar or buttermilk
  • 2/3 cup sifted confectioners' sugar
  • 2 to 3 tablespoons milk, water, or fruit juice (or as needed)
  • pan preparation: butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. tap out the excess flour.
  • 9- by 5- by 3-inch loaf pan or three 5 3/4- by 3 1/4- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.
  • Carbohydrate 660 g(220%)
  • Cholesterol 186 mg(62%)
  • Fat 124 g(190%)
  • Fiber 32 g(129%)
  • Protein 71 g(142%)
  • Saturated Fat 16 g(80%)
  • Sodium 2864 mg(119%)
  • Calories 3950

PreparationMake bread: Position rack in center of oven. Preheat oven to 350°F. Bake large loaf 60 to 65 minutes, baby loaves 40 to 45 minutes. Prepare pan(s) as directed. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (1/4-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients. In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix. Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack. Make icing: To make the optional icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries. From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers

PreparationMake bread: Position rack in center of oven. Preheat oven to 350°F. Bake large loaf 60 to 65 minutes, baby loaves 40 to 45 minutes. Prepare pan(s) as directed. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a generous tablespoon of the flour mixture to the bowl and pulse until the fruit is cut into small (1/4-inch) bits. Or, cut up the apricots with oiled kitchen shears or an oiled knife. Scrape the apricot bits into the bowl with the flour. Chop the nuts and add them to the dry ingredients. In a medium bowl, whisk together the oil, egg, nectar or buttermilk, and extracts. Make a well in the middle of the dry ingredients and pour in the oil-egg mixture. Whisk or stir just to blend well; don't over mix. Scrape the batter into the prepared pan(s), filling them about two-thirds full. Bake 60 to 65 minutes for a large loaf, 40 to 45 minutes for small loaves (or for the time indicated for your altitude in the chart), or until the bread is golden brown and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack. Make icing: To make the optional icing, whisk together the sugar and liquid in a small bowl until thick and smooth. When the bread is completely cooled, drizzle the icing over the top; it will harden as it dries. From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers

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