Time 1h10m Yield 2 loaves (12 slices each). Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Time 2h Yield 8 serving(s) Number Of Ingredients 11 Steps:
Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour. Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray. Drain apricots, reserving 1/4 cup of the soaking water. Finely chop apricots. Set aside. Sift together dry ingredients. Set aside. Cream together the egg, sugar and oil. Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans. Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean. Turn out onto wire rack and cool.
Time 1h5m Yield 1 loaf. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Time 1h20m Yield 1 loaf Number Of Ingredients 10 Steps:
Preheat your oven to 350°; grease a 9-inch loaf pan. Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool. Sift the flour, baking powder, and salt and set aside. In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended. Gradually add the apricot mixture, beating constantly. Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan. Bake for 1 hour. Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.
More about “apricot tea bread recipes”
Time 2h25m Yield 16 Number Of Ingredients 15 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 2 (8x4-inch) loaf pans with shortening; lightly flour. In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside. In another bowl, mix buttermilk, oil, eggs and vanilla until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Divide batter between pans. Bake 1 hour or until golden brown and toothpick inserted in center comes out clean, covering loosely with foil after 40 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.
