Recipe by Linda
"A great loaf to warm you up on a cold, rainy day. It's bursting with apricot and orange flavor and sure to put a pleasant smell in the air when it's baked."
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sultana raisins, chopped
dried apricots, chopped
A Enjoyed this bread very much. It had great flavor. I made it exactly as the recipe called for. The only thing I'll do differently next time is add more apricots. And thats only because I prefer more fruit in my fruit breads.
It needs salt! And Baking powder or soda or whatever one helps things rise. It was flat and hard. I can see how it could be yummy, with the addition of a few things.
I made this recipe to give it a face for the AllRecipes Allstars challenge. Very easy to make. I took it to work and everyone really liked it. A couple of people said that it seemed a little flat. May have to tweak a little next time.
I was not overly thrilled with this loaf. My husband wasn't either. It was a bit dry and seems to either be missing something or the existing ingredients don't meld together just right. Unless you enjoy a very lightly sweetened fruit bread you might want to try it. Otherwise I'm sure there are better choices. My kids would not even touch this.
Good tasting bread, but I had to bake it for 1 hour before it was done. I find the recipe too sweet though, next time I will use half the sugar. Instead of 1/2 cup raisins, I used 1/4 cup raisins and 1/4 cup tropical mix dried fruit.
JUST MADE THIS LOAF,
YUMMY!! NEXT TIME I MAKE IT WILL CHOP THE APRICOTS SMALLER
One daughter doesn't like raisins and the other doesn't like dried apricots but they both liked this. I didn't chop the raisins but otherwise stuck to the recipe exactly. One word of warning I sliced this whilst still warm and it crumbled but once cold it was fine. Thanks.
I made this to serve at a brunch as a not-too-sweet addition to the bread tray. Everyone liked it. I didn't get 1 TBSP of zest from my small orange so added a bit of natural orange extract to the batter to bump up the orange flavor. I used more apricots so also added an extra splash of o.juice. My loaf needed 50 minutes in the oven. As an alternative, next time I will increase the butter by 2-3 TBSP to keep it moist, maybe add some Cointreau to the dried fruit and o.j. mixture, possibly increase the sugar slightly to make it more of a cake rather than a loaf
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Apricot Loaf
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 35
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