Ingredients for Apricot Bread
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup dried apricots, chopped
- Not specifically used as separated egg whites in this recipe; 2 large whole eggs are used.
- Not specifically nonfat milk; 1 cup buttermilk (or regular milk with acid) is used.
- 1/2 cup butter, softened
- 1 cup buttermilk
- 1 tbsp lemon juice or vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apricot Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apricot Bread
- Preheat your oven to 350°F (175°C) and grease a 11x7 inch baking tin.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped apricots.
- Pour the batter into the prepared baking tin and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
13g
Carbs
13g
