Apricot Nut Bread Recipe

Ingredients

• 1 cup boiling water
• 1-1/4 cups chopped dried apricots
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 3/4 cup apricot nectar
• 2 tablespoons butter, melted
• 1/4 cup chopped pecans
• 1 tablespoon grated orange peel
• GLAZE:
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1-1/2 teaspoons fat-free milk
• 2 tablespoons finely chopped pecans

Directions

• In a small bowl, pour boiling water over apricots; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk the egg, apricot nectar and butter; stir into dry ingredients just until moistened. Drain apricots; fold into batter with pecans and orange peel.
• Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
• For glaze, combine the brown sugar, butter and milk in a small saucepan. Cook and stir over medium heat until butter is melted and mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with pecans. Yield: 1 loaf (12 slices).

Apricot Nut Bread published in Light & Tasty December/January 2007, p35