After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Apricot Bread

Apricot Bread
June 15, 2011

by stacy
Published on: June 15, 2011
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“Like all of the fruit breads made with baking powder, the apricot loaves are quite rich and have beautiful color and rather tight texture.”
-James Beard, Beard on Bread

Even though it’s an easy recipe, I have been hesitant to bake Apricot Bread.  I tried apricots once before, and I disliked them so much that I threw away most of the bag.  However, since I’m baking all 104 recipes, I had to conquer my disdain and give Apricot Bread a try.

Here are the ingredients:

Apricot Bread Ingredients

The recipe calls for “1 cup chopped nuts” but doesn’t specify what kind to use.  I used walnuts.  Preparing the dough was easy–I just had to soak the apricots in boiling water for a few minutes, chop up the apricots and walnuts, and then mix all of the ingredients together.

Next, I divided the dough in half and scraped it into two 9 x 5 loaf pans as Beard instructs.  They did seem a bit under-filled, but I decided to follow the recipe and see what happened.

Apricot Bread Before Baking

The bread was finished after 25 minutes in the oven at 350 degrees.  I put the loaves on racks to cool, suspiciously eying the apricot chunks.  One of the loaves was rather flat, but the other rose nicely.

Apricot Bread

After letting the bread cool, I sampled a slice and was pleasantly surprised.  The sugar and walnuts almost cancel out the apricot flavor.  The texture is very similar to Raw Apple Bread, one of my favorite Beard on Bread recipes.  If you like apricots, I’m sure that you would enjoy the Apricot Bread recipe; if not, stick with Raw Apple Bread instead.

Apricot Bread

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Loaves baked   Loaves to go
About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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