Imagine sinking your teeth into a perfectly moist, golden-brown bread that bursts with the sweet, tangy essence of sun-dried apricots. This isn't just any ordinary bread – it's Mrs. Needel's famous Apricot Bread, a recipe that has been tantalizing taste buds and warming hearts for generations. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to transform your kitchen into a bakery of dreams, filling your home with an irresistible aroma that will have everyone begging for a slice!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup dried apricots, chopped
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 eggs
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage of the interior.
- In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set this dry ingredient mixture aside.
- Chop the dried apricots into small, uniform pieces, approximately 1/4 inch in size. This will help distribute the fruit evenly throughout the bread.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation.
- Gradually add the buttermilk to the wet ingredients, mixing on low speed until just combined.
- Slowly fold the dry flour mixture into the wet ingredients, stirring gently until just incorporated. Be careful not to overmix.
- Gently fold the chopped apricots into the batter, distributing them evenly throughout.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out the loaf onto a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Tips
- Room Temperature Magic: Ensure your butter, eggs, and buttermilk are at room temperature for the smoothest, most well-incorporated batter.
- Apricot Prep Matters: When chopping dried apricots, use a sharp knife and dust the pieces lightly with flour to prevent them from sinking to the bottom of the bread.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense bread.
- Moisture Check: For the most tender bread, remove it from the oven when a toothpick comes out with just a few moist crumbs.
- Cooling Technique: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent soggy bottoms.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain its moisture and freshness.
- Serving Suggestion: This bread is divine when slightly warmed and served with a pat of butter or a drizzle of honey!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
