Zutaten für Apricot Nut Bread
- 1 cup dried apricots
- 1 ¾ cups granulated sugar
- shortening
- 2 large eggs
- 2 tablespoons orange juice
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped nuts
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
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Zubereitung von Apricot Nut Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Soak 1 cup dried apricots in hot water for 20 minutes. Drain well and set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ¼ cup granulated sugar and 2 tablespoons orange juice.
- Gently fold in the drained apricots and 1 cup chopped nuts (walnuts, pecans, or a mix).
- Pour batter into the prepared loaf pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
112g
Fat
7g
Carbs
15g
