missjunebug has a love of all things nutty and apricoty. When the two are in combination she’s twice as happy. If you find yourself occasionally craving some carbs, try this sweet little tea bread on for size. missjunebug thinks you’ll find it fits your appetite perfectly!
missjunebug’s Apricot Nut Bread
2 1/2 cups unbleached flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon Kosher salt
3 tablespoons Canola oil
3/4 cup orange juice
1/2 cup milk
4 teaspoons grated orange peel
1 cup chopped dried aprictos
1 cup chopped pecans
Heat oven to 350 degrees. Grease and flour a loaf pan (9x5x3inch or two mini loaf pans). Measure all dry ingredients into a large bowl. Add the liquid ingredients and chopped fruit and nuts. Mix well with hand mixer or Kitchen Aid, occasionally scraping the sides of the bowl.
Pour into prepared pan. Bake 50-60 minutes depending upon the idiosyncrasies of your oven! Check the doneness of the loaf with a toothpick–it should come out clean when inserted in center. Cool on a rack for about 15 minutes, then invert pan and remove loaf. It should come out easily!
Serve warm, cold, or toasted. Slice thin and smear with butter or cream cheese or apricot Stilton cheese spread!! Divine!
mjbTip: Make some tea bread today! It’s super easy and super delicious!