Apricot Nut Bread

Name: Apricot Nut Bread
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 large egg; 3/4 cup apricot nectar; 2 tablespoons butter, melted; 1/4 cup chopped pecans; 1 tablespoon grated orange zest; 2 tablespoons brown sugar; 1 tablespoon butter; 1-1/2 teaspoons fat-free milk; 2 tablespoons finely chopped pecans

16 ingredients

3 steps

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 large egg
3/4 cup apricot nectar
2 tablespoons butter, melted
1/4 cup chopped pecans
1 tablespoon grated orange zest
2 tablespoons brown sugar
1 tablespoon butter
1-1/2 teaspoons fat-free milk
2 tablespoons finely chopped pecans

Directions

1

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 zest.
2

Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3

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.