Orange Apricot Quick Bread


  The quick bread I was going to bake from the FanFare Cookbook was similar to one Sue has already posted. So, I decided to try the recipe for Orange-Apricot Bread instead. Now, I am sure the first choice would have been very good, but I am glad I made this recipe instead. It was a little more work, but well worth the time. 
  Do be sure to soak the apricots in the warm water before using. Dried fruit in a bread type recipe will be softer and easier to cut and eat this way.
  I did let the batter set in the pan for the 20 minutes before baking the recipe called for. I am not sure that it made a difference, but it is always a good idea in baking to follow a recipe the first few times you make it. Baking unlike other cooking does not leave much room for improvising. Flavor changes such as the fruit or the orange juice will only change the taste, but changing the amount of the other ingredients or the timing is best left to those chefs who do this and can afford to toss something that doesn’t work.
  As my family is always happy with quick breads this recipe was a winner in our house.  A change from cranberry orange or lemon quick breads. These make great holiday gifts and it is always well to include the recipe with the bread.
Orange - Apricot Bread
1 cup dried apricots  
½ cup fresh orange juice
1 cup sugar 
2 Tablespoons Butter
1 egg
½ cup milk           
2 cups flour              
2 teaspoons baking powder 
¼ teaspoon baking soda              
1 teaspoon salt
¼ cup cold water               
½ cup chopped nuts - 
grated zest of one orange
  Cut apricots in quarters and soak in warm water for 30 minutes; drain well. Cream sugar and butter together. Add egg and milk. Combine the orange juice and ¼ cup water. Sift the dry ingredients together and add alternately with the orange juice.
By hand fold in the apricots and nuts. Pour into 2 lightly greased small loaf pans. Let stand for 20 minutes. Bake at 350° for 50 to 60 minutes, checking at 50 minutes with a toothpick for doneness. Remove from pans and cool on wire rack.
  Wrap with foil or plastic wrap and allow to stand for at least one day before cutting.
Makes 2 small loaves or one regular sized loaf.

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