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Quick: Apricot-Orange Bread




Source of Recipe


Mary


Recipe Introduction


Apricots and oranges marry beautifully together to create a moist and tender quick bread. You can easily freeze these breads by wrapping them well in plastic wrap or foil, and placing them in a Ziploc freezer bag. Pull them out when you need to bring a simple hostess gift, or for your next bake sale.


List of Ingredients





3/4 cup orange juice
1 tsp. fresh orange peel or reconstituted dried orange peel
1 large egg, beaten
2 Tbs. vegetable oil, I prefer canola
2 cups all purpose flour
3/4 cup white granulated sugar
1+1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp baking soda
1 cup coarsely chopped dried apricots



Recipe



Preheat oven to 350º F, spray a 1 lb. loaf pan with bakers cooking spray (with flour), set aside.
In a medium sized bowl, whisk together the orange juice, orange peel, egg and oil; set aside. In a large bowl stir together flour, sugar, baking powder, salt and baking soda. Add the liquid mixture and stir just until moistened. Do not over mix at this point; you just want the flour mixture to get wet. Fold in the chopped apricots. Pour batter into prepared 1 lb. loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center come out clean. Cool for 10 minutes in the pan placed on a wire cooling rack . Remove the bread from the pan and cool completely on wire cooling rack .