My Favourite Breads
For this recipe make sure you use sweet juicy oranges like Navel or Valencia. The apricots should be the soft dried type. Dried naturally without, sulphur, then rehydrated to give a soft delicious flavour. I hope you like the recipe and wish you a happy week!
- Ingredients
- 150g soft dried apricots, sliced
- ¼ cup port or sherry
- 60g (½ stick, 2oz) tub margarine
- 1 tablespoon corn syrup
- 300g (10.5oz, 2½cups) all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 160g (2/3 cup, 5.6oz) sugar
- Zest (rind) from 1 medium orange
- 90g (3oz) walnuts
- 150ml (10 tablespoons, 2/3 cup) orange juice
- 1 egg
Please always assemble all ingredients before you start. Soak apricots in port or sherry overnight, in an airtight container.
Preheat the oven to 325ºF (160ºC) 10 minutes before using. Grease a 9” x 5” loaf pan and line the base with parchment. Melt butter and corn syrup and set aside. Sift the flour, baking powder and baking soda into a bowl.
Stir in the sugar, orange rind and chopped walnuts. Make a well in the centre.
In another bowl, whisk together orange juice, egg and melted butter.
Add the wet mixture (orange juice-egg mixture) to the dry ingredients
and mix gently.
Fold in apricots.
Until combined
Spoon the batter into the prepared tin (pan) and bake 50-60 minutes.
Stand 5 minutes before transferring to cooling rack.
Serve warm, slathered with butter.
Apricot Orange and Walnut Bread
Preparation time: 30 minutes; Baking time: 50-60 minutes; Makes: one 9 x 5 Loaf
Ingredients
- 150g soft dried apricots, sliced
- ¼ cup port or sherry
- 60g (½ stick, 2oz) tub margarine
- 1 tablespoon corn syrup
- 300g (10.5oz, 2½cups) all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 160g (2/3 cup, 5.6oz) sugar
- Zest (rind) from 1 medium orange
- 90g (3oz) walnuts
- 150ml (10 tablespoons, 2/3 cup) orange juice
- 1 egg
Instructions
- Soak apricots in port or sherry overnight, in an airtight container.
- Preheat the oven to 325ºF (160ºC) 10 minutes before using. Grease a 9” x 5” loaf pan and line the base with parchment. Melt butter and corn syrup and set aside.
- Sift the flour, baking powder and baking soda into a bowl. Stir in the sugar, orange rind and chopped walnuts. Make a well in the centre.
- In another bowl, whisk together orange juice, egg and melted butter. Add the wet mixture to the dry ingredients and mix gently. Fold in apricots.
- Spoon into the prepared tin (pan) and bake 50-60 minutes. Stand 5 minutes before transferring to cooling rack. Serve warm, slathered with butter.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 325ºF (160ºC), for 55 minutes.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
- American cup = 240ml and Australian, Canadian 250ml
myfavouritepastime.com
My Favourite Pastime 
Apricots and orange sounds incredible!
Yes the cake tasted really nice. I’m planning to make it, again.
Liz
Love a quick bread like this. These flavors seem very complementary to me. -Kat
It was very nice. I really liked it.
Liz
Looks delicious!
Thanks!
Liz
As always Liz your recipes look so tempting and delicious!! I would love a slice slathered in butter!
Ha ha you can have four slice with as much butter as you like. Thank you!
Liz
I am not sure that the comment I left on your page was published. This is the message I get every time “Please enable referrers in your browser.” I don’t know what that means.
Liz
Thank you for letting me know Liz! I was worried something was going wrong with the comment section on the website… Will fix it as soon as possible! xx
Okay. I hope you fixed it. Have a lovely week!
Liz
That’s one gorgeous bread 🙂
Thank you
Liz
You are talking my language when you say “slathered in butter”! LOL, That just out of the over end piece cut off and slathered in butter is heaven! I love this recipe with orange and apricot. An amazing combination. Since I’m only feeding myself now I found some small loaf pans (2 inches by 4 inches) that work perfectly. Eat one within a few days and freeze the rest for later. Works a charm for me. Did you get more snow in the past week? Hard to believe one side of the country can be so completely different from the other side huh? My tulips and daffodils are almost done blooming and soon (once it warms up a bit more) the annuals can go in. I love spring, the renewal of life that happens every year for those of us in these latitudes! Best to you and family Liz.
I probably should move to BC ha ha! We had some snow last night but it’s slowly melting away and I strongly believe this is the last of it. From Thursday, we shall be in the teens and I believe it should keep on going up. I can’t wait for the nice warmer days. I shall start walking again. I didn’t walk much this winter.
I think I want to borrow your idea of using smaller loaf pans. Sometimes I get flooded with cake and that forces me to stop baking and once I stop I never seem to get back to cooking again. it’s disaster. I’m glad your tulips and daffodils are almost blooming. I don’t do much gardening these days so busy with the kids, work and blogging. I can’t cope…I’m flooded! It was nice chatting to you, Sandy. Take care and all the best to your family and friends!
Liz
P/S yes “slather with lots of butter, while still warm…..”
Such wonderful flavors. Looks great! 🙂
Thank you!
Liz