Food
Apricot Bread
By Yankee Magazine|Mar 03 2009|
Peach jam or orange marmalade can also be used.
Yield
1 loaf
Ingredients
1 egg
4 tablespoons melted butter (1/2 stick)
3/4 cup apricot juice
2 cups apricot preserves
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts
Instructions
Preheat oven to 350°. Beat together egg and butter. Mix in apricot juice and 1-3/4 cups of the preserves. Sift together flour, baking powder, soda, and salt. Blend dry ingredients into wet and stir until smooth. Fold in nuts. Bake in greased 9-inch loaf pan 50 to 60 minutes. Remove from oven, let sit 5 minutes, and turn out onto baking sheet. Spread top with remaining 1/4 cup preserves and return to oven 5 minutes to glaze.
