Name: Apricot Nut Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 loaf
Cuisine: Bakery
Ingredients: 1 cup dried apricots, chopped; 1 cup boiling water; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup chopped nuts (walnuts or pecans work well); 1/2 cup buttermilk

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a small bowl, pour the boiling water over the chopped dried apricots. Let them soak for about 10 minutes, then drain and set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. 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 mixture, alternating with the buttermilk. Mix until just combined.
Gently fold in the chopped nuts and soaked apricots.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts