Zutaten für Apricot Tea Bread
- 1 cup dried apricots
- 1 cup boiling water
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- Canola oil (not used in this recipe)
- 1/2 cup orange juice
- 1/2 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup reserved apricot soaking water
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Zubereitung von Apricot Tea Bread
- Place 1 cup dried apricots in a bowl and cover with 1 cup boiling water.
- Soak for 30 minutes.
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Drain apricots, reserving 1/4 cup of the soaking water.
- Finely chop the apricots.
- Set aside.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar, and 2 large eggs until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup orange juice and the reserved 1/4 cup apricot soaking water, beginning and ending with the dry ingredients. Mix until just combined.
- Gently stir in the chopped apricots and 1/2 cup chopped pecans.
- Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
24 g
Zucker
133g
Fett
7g
Kohlenhydrate
20g
