Ingredients for Absolutely Apricot Bread
- Water: Not found in recipe
- Bread Flour: Not found in recipe (All-purpose flour is used)
- Nonfat Dry Milk Powder: Not found in recipe
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened butter
- Apricot Jam: Not found in recipe
- Dried Apricot: Not found in recipe (Fresh or canned apricots are used)
- Fast Rise Yeast: Not found in recipe
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups chopped fresh apricots (or 1 (15 ounce) can drained, chopped)
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How to Make Absolutely Apricot Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) of softened butter and 1 ¾ 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 2 ½ 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.
- Gently fold in 2 cups chopped fresh apricots (or 1 (15 ounce) can of drained apricots, chopped).
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven; start checking for doneness around 50 minutes.
- 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
103 g
Sugar
245g
Fat
38g
Carbs
91g
