Apricots
Gamboa, Consuelo
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La Belle Cuisine - More Bread Recipes

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Apricot Nut Bread

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Magnolia with Apricots
Arnett, Joe Anna
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Apricot Nut Bread
Lake Agnes Teahouse
Gourmet Archives

5 cups flour
2 cups sugar
2 tablespoons baking powder
2 teaspoons salt
2 1/2 cups chopped dried apricots
2 1/2 cups chopped walnuts
3 tablespoons freshly grated orange zest
1 1/2 cups fresh orange juice
1 cup milk
1/4 cup plus 2 tablespoons vegetable oil
2 large eggs, beaten

Into a large bowl sift together the flour, sugar, baking powder and  salt. Add dried apricots, chopped walnuts and orange zest. Combine mixture well.
In a bowl combine the orange juice, milk, oil and eggs. Add mixture to flour mixture and combine the batter. Divide batter between 2 buttered
9-by-5-by-3-inch loaf pans, smoothing the tops. Bake the loaves 50
minutes to 1 hour in middle of a preheated 350-degree F. oven. Cool in pans on a rack for 10 minutes, then turn out onto rack and let cool completely.
 

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