Apricot Almond Bread Apricot Nut Bread FRUIT BREAD Apricot Quick Bread Apricot-Banana Nut Bread Apricot-
Wheat Bread PUMPKIN BREAD with Fruit and Nuts Apricot Almond Buns Daddy's Sourdough Apricot Walnut
Bread Vegan
Apricot Almond Bread
1 1/2 Cups dried apricots sliced thin 1 1/2 Cups water 2 1/2 Cups flour 1 Teaspoon baking soda 2
Teaspoons baking powder 1 Teaspoon salt 2 Tablespoons vegan margarine softened
1/2 Cup honey or maple syrup 1 liquid egg replacer 1 Teaspoon vanilla extract
2/2 Teaspoon orange rind or 1 tsp 1 Cup almonds finely chopped Preheat oven to 350 deg F. Butter a
large loaf pan.
Place apricots and water in a medium sized saucepan and bring o a boil. Lower the heat, cover, and
simmer for 10 minutes. Transfer to a medium sized bowl, and allow to cool for about 15 minutes. Sift
together dry ingredients (except almonds) in a separate bowl. Stir the vegan margarine plus honey or
syrup into the cooled apricot mixture. Beat in the egg replacerand vanilla. Add the dry ingredients,
orange rind, and almonds. Mix minimally but well. Spread into the prepared pan and bake about 1 1/2
hours, or until a probe inserted all the way down comes out clean. Let cool for 10 minutes in the
pan, then rap the pan firmly a few times on its sides and bottom. The bread should slip right out.
Cool at least 15 minutes more before attempting to slice.
Apricot Nut Bread
1 cup all-purpose flour -- sifted 1 cup whole-wheat flour -- stirred
3/2 cup brown sugar -- packed 1 tablespoon baking powder 1 teaspoon orange rind -- grated
4/2 teaspoon salt 1 cup walnuts -- chopped
5/4 cup dried apricots -- chopped 1 cup soy milk 2 tablespoons orange liqueur or orange juice 2
tablespoons vegan margarine -- melted 2 egg replacers
In large bowl, stir together first 8 ingredients; set aside. In medium bowl, mix soy milk, liqueur,
margarine, egg replacer until well blended. Add milk mixture to dry ingredients; stir just until
moistened. Pour batter into greased 8 1/2x 4 1/2x2 1/2" loaf pan. Bake in 350 degree oven 45 to 50
minutes, or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan
10 minutes. Remove; cool on rack. Makes 1 loaf.
Recipe adapted from : Farm Journal's Homemade Breads
FRUIT BREAD
4 cup dried fruit; raisins, dates, dried prunes, apricots, cherries, pears, currants, use one or
more 2 cup chopped nuts, ie, walnuts 2 Tbsp grated ORANGE RIND 1 Tbsp anise, ground 1 Tbsp vanilla 2
cup fresh, peeled and cut apples 2 -1# loaf bread dough recipes
In large bowl, cut up dried fruit. Add remaining ingredients. Mix together and add enough dough for
two loaves; dough is at pan stage. With hands, knead and mix into dough all fruit mixture. Shape
into 3-4 loaves. Place in oiled pans. Let rise and bake at 3500 for 40-50 min.
The Country Kitchens collection By Silver Hills Guest house. Phil and Eileen Brewer.
Apricot Quick Bread
1 cup Dried apricots Boiling water 1 Egg replacer
6/3 cup honey or maple syrup 2 Tbsp Melted vegan margarine or oil 1 cup Apricot nectar OR frozen --
concentrated orange juice 1 tsp Vanilla
7/2 cup chopped nuts 2 cup Spelt flour 2 tsp Baking powder 1 tsp Soda 1 tsp Salt
8/4 tsp Ginger
Preheat oven to 350 F. Pour boiling water over apricots and let steep about 10 minutes. Drain and
chop apricots. Beat egg together with honey or syrup, oil, juice and vanilla. Add apricots and nuts.
Mix flour, baking powder, soda, salt and ginger. Fold flour mixture into liquid. Pour into greased
pan and bake about one hour. Cool on rack 10 - 15 minutes before removing from pan. Adapted from The
Garden Way Bread Book"
Apricot-Banana Nut Bread
9/3 cup vegan margarine
10/3 cup brown sugar 1 tsp lemon zest 1 egg replacer 1 cup very ripe banana pulp
11/2 cup apricot butter (or jam) 1 3/4 cup white flour 2 1/4 tsp baking powder
12/2 cup chopped walnuts
Best to have all ingredients at room temperature. Cream margarine and sugar. Add egg replacer, lemon
zest, banana and apricot butter. Sift flour and baking powder together. Fold flour mixture gradually
into the wet ingredients. Mix in walnuts.
Pour batter into a bread pan, and bake for about 1 hour at 350 degrees Farenheit.
Apricot-Wheat Bread
3 cups whole wheat flour 3 teaspoons baking powder 1 teaspoon cinnamon
13/2 teaspoon salt
14/8 teaspoon nutmeg 1 1/4 cups soy milk 1 cup maple syrup 1 liquid egg replacer 2 tablespoons salad
oil 1 cup diced dried apricots 1 cup walnut pieces
In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine soy milk,
maple syrup, egg replacer and oil; pour over dry ingredients. Stir just enough to dampen flour. Fold
in apricots and walnuts. Pour into a greased 9"x3" loaf pan. Bake in 350 degree, oven 60 to 70
minutes or until done (tooth pick comes out clean). Remove from oven; let stand for about 10
minutes. Remove from the pan. Store overnight for easier slicing.
PUMPKIN BREAD with Fruit and Nuts
original 7-loaf (fits in largest pyrex mixing bowl) 4 cups, 2-30 oz cans pumpkin 2 tblsp, 3 tblsp
water 4 cups, 6 cups brown sugar 1 cup, 1 1/2 cups vegetable oil 4 tsp, 2 tblsp cinnamon 1 tsp, 1
1/2 tsp cloves
15/4 tsp, 1/2 tsp nutmeg (optional)
16/4 tsp, 1/2 tsp allspice (optional) 1 tsp, 2 tsp lemon zest (optional) 1 tsp, 2 tsp orange zest
(optional) 1-2 oz, 1/4 cup rum (optional) 5 cups, 7 1/2 cups flour 4 tsp, 2 tblsp soda 1 tsp, 1
1/2 tsp salt 1 cup, 1 1/2 cups golden raisins 1 cup, 1 1/2 cups chopped hazelnuts or walnuts
(optional)
17/2 cup, 3/4 cup chopped dried fruit (optional) (apricots, peaches, or apples)
Stir together the pumpkin, water, oil, sugar and spice mixture. Sift flour mixture into liquid
mixture and stir. Add fruits and nuts. Pour into greased 1-quart loaf pans. Bake at 350-degrees for
1 hour or until the toothpick test is passed. More easily sliced for serving when bread is chilled
or frozen (slices thaw quickly).
Apricot Almond Buns 14 servings
4 3/4 cup Flour - all purpose 1 cup Brown sugar -firm packed
18/2 tsp Salt 2 pk Yeast
19/2 cup soy Milk
20/2 cup Water 3 Tbsp vegan Margarine 2 liquid Egg replacers
21/4 cup vegan Margarine - melted 1 cup Apricots, chopped dried
22/2 cup Almonds, slivered
In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat soy milk,
water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of
mixer. Add egg replacers and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining
flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise
until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle.
Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the
way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F
15 to 20 minutes. Cool. Glaze if desired.
From Fleishmanns's Yeast package 11/90
Daddy's Sourdough Apricot Walnut Bread Vegan Yield: 1 loaf 1 cup Starter 1 1/2 cup Water
23/2 cup Oil
24/2 cup Sugar 12 Apricots (dried), diced
25/4 cup Walnuts, coarsely chopped 2 cup Whole wheat flour 4 cup Bread flour, bromated 1 tsp Salt
Feed starter 1/2 cup sugar, 1 cup water and 1 T instant potato flakes once a week, stirring well.
Let mixture sit in uncovered container all day to feed and grow. After 8 - 10 hours, remove 1 cup of
starter to bake bread; return remainder of starter to refrigerator in loosely covered container.
Combine starter, water, oil, sugar and apricots and mix well. Add walnuts and the whole wheat flour;
blend together with a whisk. Add 2 cups of the bread flour and mix again. Add the last 2 cups of the
bread flour, combined with the salt, and mix again. The dough will be sticky and a little stiff. Put
the dough in a greased (or sprayed with Pam) bowl and cover with a damp cloth. Let rise until
doubled in bulk. Punch down and divide into three equal pieces. Put each piece into a greased loaf
pan and let rise until they reach the tops of the pans. Bake at 350 degrees F. for 30 minutes or
until browned and pulling away from the sides of the pans.
You can substitute white corn syrup for part or all of the oil; the bread might cook more quickly
and brown too soon if not watched carefully. Can also substitute 1/4 cup oatmeal for 1/4 cup flour.
* Daddy speeds up the process; he feeds the starter and then puts it into a hot water bath for about
an hour. While the starter sits in its bath, he mixes his ingredients for the bread. He uses 1 cup
of the starter and lets the remainder sit outside for several hours. He makes his dough and puts
it in a hot water bath to rise. When he punches it down, he puts the pans over a hot water bath to
rise. He accomplishes the entire process in one day instead of two days.
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