How To make Apricot Almond Quickbread
3/4 cup dried apricots
1 cup boiling water
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup granulated sugar
1/2 cup toasted almonds
sliced
2 eggs
1 cup milk, 2% lowfat
1/3 cup unsalted butter :
melted
1/4 teaspoon almond extract pure
1/2 teaspoon vanilla extract :
pure
1. Preheat oven to 350F/180C. If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown. 2. Chop dried apricots. The easiest way to do this is to cut them with scissors. Place apricot pieces in a bowl and cover with the boiling water. Allow them to rest for 10 minutes while preparing the batter. 3. Combine the flour, baking powder, and sugar. Stir together well. Stir in the almonds. 4. Combine the eggs, milk, melted butter and extracts. Pour the wet ingredients over the dry ingredients and stir only until blended. 5. Drain the apricots and pat dry with paper towels. Stir them into the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan and bake for 1 hour. Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool. Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?)
How To make Apricot Almond Quickbread's Videos
How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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Recipe Apricot-Almond Gift Bread
Recipe - Apricot-Almond Gift Bread
INGREDIENTS:
●2 cups all-purpose flour
●1 1/2 teaspoons baking powder
●1/2 teaspoon baking soda
●1/2 teaspoon salt
●1 cup granulated sugar
●3 tablespoons wheat germ
●1 cup dried apricots (moist-style)
●1/2 cup (2 1/2 ounces) blanched almonds
●1/3 cup canola or light olive oil
●1 large egg, at room temperature
●3/4 cup apricot nectar or buttermilk
●1 teaspoon almond extract
●1 teaspoon vanilla extract
●2/3 cup sifted confectioners' sugar
●2 to 3 tablespoons milk, water, or fruit juice (or as needed)
●9- by 5- by 3-inch loaf pan or three
●5 3/4- by 3 1/4- by 2-inch baby loaf pans food processor and kitchen shears or cutting board and knife wooden skewer or cake tester.
●Pan Preparation: Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.
how to make Raisin & Dried Apricot loaf bread
INGREDIENTS:
3 1/4 cups all purpose flour
1 cup milk/water
1/2 cup white sugar
1 tsp salt
2 tsp instant yeast
1/4 cup unsalted butter
1 egg
2 TBSP raisins
2 TBSP dried apricots
Easiest Pound Cake Recipe with Apricots | The Ultimate Breakfast Bread | #25
Hello everyone!
I made a basic pound cake.
If you make it like the video, you will be able to make a perfect pound cake.
The texture is made with the traditional cream method, so the unique heavy and moist texture is alive.
The ingredients are so simple and easy to make. I added some apricots and it made it even better!
I recommend this pound cake recipe.
Then please enjoy watching. ♡
Ingredients:
- 100g Unsalted Butter
- 100g Sugar
- 20g Milk
- 2 Eggs
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 100g All-purpose Flour
Mold: 16 x 8 x 6.5cm
Bake: 170 Degrees Celcius, 45 minutes
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Music:
The Queen's Garden
by Pair Piano
When the Morning Comes
by Pair Piano
Flower and Wind
by Pair Piano
Delicious Apricot Raisins Loaf Bread