Walnut Apricot Bread
Submitted by joanne
A tender quick bread studded with chewy dried apricots and crunchy walnuts, sweetened with brown sugar. No yeast, no kneading, just one bowl and one hour in the oven.
YIELD
1 loafPREP
15 minCOOK
60 minREADY
75 minSometimes you just want bread that doesn’t make you wait around for dough to rise.
This walnut apricot loaf is a true quick bread in every sense. Sift, mix, pour, bake. The brown sugar gives it a warm, caramelly sweetness that pairs beautifully with tangy bits of dried apricot and the earthy crunch of walnuts scattered through every slice.
Slice it thick while it’s still a touch warm and spread on some butter. That’s the move.
Kitchen Tips
- Snip dried apricots with kitchen scissors dipped in flour to keep them from sticking together.
- Let the loaf cool in the pan for 10 minutes before turning out. Quick breads are fragile when hot.
- This bread actually slices better the next day once the crumb has set, so it’s a great make-ahead option.
Ingredients
Directions
Sift the baking powder, salt, and flour together; sift once more.
Add the sugar and mix again; then add the apricots and the nuts.
Combine the milk, egg, and butter, and beat lightly; add this to the flour mixture and blend well.
Bake in a buttered loaf pan in a 350℉ (180℃) oven for one hour.
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