Makes 16 servingsBreadApricot Orange BreadMakes 16 servingsBread1-3/4 c. all-purpose flour3/4 c. granulated sugar½ teaspoon salt 1 teaspoon baking soda½ c. sliced almonds, divided½ c. finely chopped dried apricots (about 15)2/3 c. orange juice1/3 c. (5-1/3 tablespoons) unsalted butter, melted and cooled1 egg½ teaspoon almond extract½ teaspoon vanilla extract 1 tablespoon finely grated orange peel (optional)Orange Glaze½ c. confectioners' sugar1 tablespoon orange juice
Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.1-3/4 c. all-purpose flour3/4 c. granulated sugar½ teaspoon salt 1 teaspoon baking soda½ c. sliced almonds, divided½ c. finely chopped dried apricots (about 15)2/3 c. orange juice1/3 c. (5-1/3 tablespoons) unsalted butter, melted and cooled1 egg½ teaspoon almond extract½ teaspoon vanilla extract 1 tablespoon finely grated orange peel (optional)Orange Glaze½ c. confectioners' sugar1 tablespoon orange juice
Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.
Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.1-3/4 c. all-purpose flour3/4 c. granulated sugar½ teaspoon salt 1 teaspoon baking soda½ c. sliced almonds, divided½ c. finely chopped dried apricots (about 15)2/3 c. orange juice1/3 c. (5-1/3 tablespoons) unsalted butter, melted and cooled1 egg½ teaspoon almond extract½ teaspoon vanilla extract 1 tablespoon finely grated orange peel (optional)Orange Glaze½ c. confectioners' sugar1 tablespoon orange juice
Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.
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