ChrisF
09-13-2002, 12:30 PM
With a slight blush, I am passing along to you all the recipe for Apricot-Pecan Quick Bread that I submitted to the local county fair which won a blue ribbon! I just cracked up because I've never entered any baking contest anywhere, and I submitted two entries - this one and a banana bread - and both were awarded ribbons!
This particular recipe is from an unknown magazine, circa late 1960's or so, and my dad just *loved* it. I made it for him for decades....once I even Fed-Ex'd a loaf to him on his birthday! So, I submitted this old standby in his memory. The original title in this yellowed clipping is: "Caroline Dinsmore's Apricot Tea Loaf". We always called it "Dad's Apricot Bread".
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
2 teasp. baking powder
1/4 teasp. baking soda
1 teasp salt
1 cup sugar
2 tablespoons melted butter or margarine
1 large egg
1/4 cup water
1/2 cup orange juice
1/2 cup chopped nuts
Cover apricots with 1 1/2 cups warm water. Let soak 30 minutes. Drain, cut into small pieces. Preheat oven to 350. Butter & flour an 8 1/2 x4 1/2 inch loaf pan. Sift flour, baking powder, baking soda & salt into mixing bowl. In another bowl, combine sugar, butter, egg, the 1/4 cup water and the orange juice. When liquids are well combined, add liquids, apricot pieces, and nuts to the dry ingredients. Mix only until the flour is dampened..do not overmix. Pour into prepared pan.
Bake 55-60 minutes until lightly browned. Turn out load onto wire rack to cool. Makes 1 loaf.
That's the original recipe...I've made a few small 'tweaks': I soak the apricots 45 minutes and reserve 1/4 cup of the soaking water to use in the recipe. I also only use pecans, and chop them into pretty small pieces.
Hope you enjoy it!
Chris
This particular recipe is from an unknown magazine, circa late 1960's or so, and my dad just *loved* it. I made it for him for decades....once I even Fed-Ex'd a loaf to him on his birthday! So, I submitted this old standby in his memory. The original title in this yellowed clipping is: "Caroline Dinsmore's Apricot Tea Loaf". We always called it "Dad's Apricot Bread".
1 cup dried apricots
1 1/2 cups warm water
2 cups all-purpose flour
2 teasp. baking powder
1/4 teasp. baking soda
1 teasp salt
1 cup sugar
2 tablespoons melted butter or margarine
1 large egg
1/4 cup water
1/2 cup orange juice
1/2 cup chopped nuts
Cover apricots with 1 1/2 cups warm water. Let soak 30 minutes. Drain, cut into small pieces. Preheat oven to 350. Butter & flour an 8 1/2 x4 1/2 inch loaf pan. Sift flour, baking powder, baking soda & salt into mixing bowl. In another bowl, combine sugar, butter, egg, the 1/4 cup water and the orange juice. When liquids are well combined, add liquids, apricot pieces, and nuts to the dry ingredients. Mix only until the flour is dampened..do not overmix. Pour into prepared pan.
Bake 55-60 minutes until lightly browned. Turn out load onto wire rack to cool. Makes 1 loaf.
That's the original recipe...I've made a few small 'tweaks': I soak the apricots 45 minutes and reserve 1/4 cup of the soaking water to use in the recipe. I also only use pecans, and chop them into pretty small pieces.
Hope you enjoy it!
Chris