Apricot Tea Bread
Recipe: #11896
January 17, 2014
"I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?) The anise seed is optional but does add a nice subtle flavor to the bread."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (112.8 g)
- Calories 397.1
- Total Fat - 16 g
- Saturated Fat - 1.8 g
- Cholesterol - 26 mg
- Sodium - 596.5 mg
- Total Carbohydrate - 60.5 g
- Dietary Fiber - 3.1 g
- Sugars - 33.4 g
- Protein - 5.9 g
- Calcium - 154.9 mg
- Iron - 1.5 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
Step 2
Preheat oven to 350°F. Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
Step 3
Drain apricots, reserving 1/4 cup of the soaking water.
Step 4
Finely chop apricots. Set aside.
Step 5
Sift together dry ingredients. Stir in anise seed. Set aside.
Step 6
Cream together the egg, sugar and oil.
Step 7
Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
Step 8
Spread batter in loaf pan and bake 50-60 minutes or until wooden pick inserted into center of bread comes out clean.
Step 9
Turn out onto wire rack and cool.
Tips
No special items needed.
2 Reviews
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