Apricot-Orange Bread
Ingredients
Instructions
- Finely shred peel from one orange; reserve peel.
- Squeeze juice from all oranges.
- Measure 3/4 cup juice; reserve remaining juice.
- In mixing bowl, cover apricots with boiling water; let stand about five minutes.
- Drain well.
- Combine the 3/4 cup juice, 1 teaspoon of the peel, the egg and oil.
- Stir together flour, sugar, baking powder, soda and salt.
- Add egg mixture; stir just until moistened.
- Fold in apricots and nuts.
- Turn into 3 greased 6 x 3 x 2-inch loaf pans.
- Bake at 350° for 30 to 40 minutes. Cool in pans 10 minutes; remove to wire rack to cool completely. Blend 1 tablespoon reserved orange juice with powdered sugar. Add more juice, if necessary, to make a drizzling consistency. Drizzle top of loaves; garnish with reserved orange peel.
- Makes 3 loaves.
- If you prefer one large loaf, bake in a greased 8 x 4 x 2-inch pan for 50 to 60 minutes.
Nutrition & Diet Analysis (per serving)
747
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).