Apricot Nut Bread

I’m on a bit of a “cookie overload” after the holidays. I love them, but the holiday season seems to bring with it an abundance of these little baked goodies! Right about now (January), I’m ready to dig into some of my other baked favorites. Why not just stop baking for a while you say? Not possible – I have a domestic need to have something fresh-baked in the house at all times – I have my mother to thank for that!

Since I’m kind of a “nut” for nut breads – I pulled this recipe card for Apricot Nut Bread from my files. I was quite good at writing down recipe ingredients and instructions during my travels across the country, but not very good at notating who actually gave me the recipe! So this one will remain “anonymous”, but no less delicious. I’m a big fan of breakfast breads – a slice goes so well with my morning coffee! It’s versatility is perfect, since a loaf is great for yourself, or as a homemade gift, and it freezes well too. This apricot nut bread recipe has the flavors of both apricots, and oranges, and the walnuts give it a nice crunch. It can be enjoyed plain, buttered, and even toasted and then buttered.

The instructions for this recipe are written down simply as “mix ingredients”. I prefer to separate the wet and dry ingredients, then blend them together for a very nice outcome.

Recipe: (makes 1 large loaf 9x5x3″). Preheat oven to 350 degrees. Prepare loaf pan with cooking spray, and line with parchment paper.

Ingredients:

2 1/2 c all purpose flour
1 c sugar
3 1/2 tsp baking powder
1 tsp salt
3 Tbsp vegetable oil
1/2 c milk
1 large egg
4 tsp grated orange peel
3/4 c orange juice
1 c finely chopped dried apricots
1 c chopped walnuts

Combine flour, sugar, baking powder, and salt in a stand mixer. Blend together with a whisk attachment.

To another container with a pouring spout, add oil, milk, egg, and orange juice. Stir together with a fork. Add to mixing bowl with dry ingredients, and mix til combined.