I have always been a fan of breakfast breads. Well, bread in general really, I love bread.
This is a very hearty loaf with a very wheaty flavor. Thankfully, the wheat flour is only half the flour used in the recipe. If it were all wheat flour, I think the wheat flavor would have been too much.
The apricots are quite lovely. I used the juice from the apricots, so there was an apricot flavor throughout the bread.
The juice gives you an overall flavor. The apricot pieces give you little chunks of the fruit. It is a nice combination.
For the nuts I used pecans. I do think walnuts would have been nice as well. Or maybe pistachios. . .
The bread is delicious, especially with butter.
APRICOT BREAD
1/4 Cup Butter
1/2 Cup Sugar
1 Egg
1 Cup Chopped Apricots
1/4 Cup Apricot Juice
1 Cup Sour Milk or Buttermilk
1 1/2 Cups Sifted Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 1/2 Cups Whole Wheat Flour
1 Cup Broken Nuts
Cream shortening and sugar well. Beat in the eggs; then blend in the apricots and juice. Add the sifted dry ingredients alternately with the milk. Mix just until blended. Stir in nuts. Bake in a greased loaf pan in a 350 degree oven for 1 1/4 hours.
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