Recipe Finder: Apricot Nut Bread

November 20, 2010|By Julie Rothman, Special to The Baltimore Sun

Leda Hoffman from Sonoma, Calif., was looking for a recipe she has lost for making apricot nut bread. She says she especially liked to make this bread around the holidays. Gladys Wilt of Lothian sent in two recipes from her collection for apricot nut bread.

I tested the one from "The Ladies' Home Journal Cookbook," published in 1960, because it sounded like what Hoffman was looking for. This recipe makes a very hearty and dense tea bread that is full of nuts and dried fruit. Wrapped in foil, it will keep well in the refrigerator for several days and is even good toasted.

Requests

Gloria Garrett from Cloverdale, Calif., would like to have a recipe for making pickled peaches. Her grandmother, who lived to be 102 and came to America in the first decade of the 1900s from England, made the peaches and served them at their family's Christmas dinner.

If you are looking for a recipe or can answer can answer a request, email recipefinder@batlsun.com or write Julie Rothman, Recipe finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes in order for them to be published.

Apricot nut bread

Makes: 1 loaf

11/2 cups dried apricots

3/4 cups sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

23/4 cups flour

1 egg

1 cup buttermilk

1 tablespoon melted shortening or salad oil

1 cup chopped nuts

Wash and drain the apricots and cut into thin strips. Sift the sugar, baking powder, salt and baking soda with the flour. Save about 1 tablespoon of the flour to dredge the apricots. Mix well-beaten egg with buttermilk and add to the dry ingredients with the melted shortening or oil, stirring only until mixed. Do not overmix.

Fold in the nuts and the apricots that have been dredged with the reserved tablespoon of flour. Pour into greased 9-by-5-2¾-inch loaf pan.

Bake in a moderate 350-degree oven for about 1 hour or until tester inserted in center comes out clean. Turn finished loaf out and cool on wire rack. Wrap in aluminum foil. This bread slices better the second day.

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