Italians as a rule do not make too many quick breads, but they do enjoy a slice of sweet bread, or not too sweet cake with their morning coffee, or for a mid-morning break. I love putting together this type of bread as it goes together so quickly and seems to even improve a day or two after baking. This recipe is one I adapted from an old recipe I have had in my files for many years but haven’t tried. While looking for a few easy breakfast ideas for an upcoming weekend with guests, I came across this recipe and after making a few changes was really happy with the final results.
This quick bread slices beautifully, is very moist and has a really nice, light fruity flavor. The recipe calls for pureed canned apricots, and I found that baby food works great for this. The addition of the pureed fruit adds natural sweetness which is really nice in this recipe, and allows you to cut down the amount of oil needed. I used pine nuts in my version of the recipe because I had them on hand, but you could use any nut you prefer. If you wanted to make your bread a little sweeter, you could drizzle it with a light glaze made with icing sugar and fruit juice.
The Loaves Cooling From The Oven
These Moist Loaves Are Studded With Apricots
Deborah Mele 2011
Apricot, Pine Nut & Ginger Breakfast Bread
The bread slices beautifully, is very moist and has a really nice, light fruity flavor.
- 5 Cups All-purpose Flour
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 6 Teaspoons Baking Powder
- 1 1/2 Teaspoons Salt
- 1 1/2 Cups Pureed Apricots (May Use Baby Food Jars)
- 2 Eggs
- 1 1/2 Cups Milk
- 6 Tablespoons Oil
- 1 1/2 Teaspoon Vanilla Extract
- 2 Tablespoons Grated Fresh Ginger
- 1 1/2 Cups Lightly Toasted Pine Nuts (Keeping 1/4 Cup Aside)
- 1 1/2 Cups Chopped Dried Apricots
- Preheat the oven to 350 degrees F.
- Mix together in one bowl the eggs, milk, oil, vanilla, and pureed apricots until smooth.
- In a separate bowl mix together the flour, baking powder, salt, and sugars.
- Add the dry ingredients to the egg mixture and stir together just until moistened, then stir in the apricots, and pine nuts.
- Divide the mixture into two 8 X 4 inch greased loaf pans, sprinkle the remaining pine nuts over the loaves and gently press to help them stick.
- Bake for 45 minutes, or until a skewer inserted into the center comes out clean and loaves are golden brown.
- Cool for 10 minutes then remove from pans and cool completely on wire rack.
- To store, wrap in aluminum foil and store in an airtight plastic bag in the refrigerator for 5 to 6 days.