Apricot Bread

Apricot Bread 

1 cup sugar
2 Tbs. butter, softened
1 large egg
1/2 cup orange juice
1/4 cup water
2 cups + 2 Tbs. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup chopped dried apricots, soaked in water for 30 minutes
1/2 cup pecans, roughly chopped

 

Preheat oven to 350 degrees.

Cream together sugar, butter, and egg. 

Slowly add in the orange juice and water.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Fold the flour mixture into the creamed sugar.

Stir in the apricots and pecans.

 

Thoroughly grease one large loaf pan or three mini loaf pans and line the bottom with parchment paper. 

 

Bake one large loaf for 55-60 minutes, or three small loaves for about 30 minutes, until a toothpick inserted comes out clean.

 

Enjoy.

 

Crusty. Dense. Moist. Sweet. Just Perfect.