recipe slightly adapted from The Recipe Niche
Okay, I'm back after a very long hiatus. I pretty much stopped posting recipes when I ran out of natural light at night (when I do most of my cooking) and my pictures looked atrocious. I have my light back now (yea! - thank you daylight savings) and am ready to share some awesome recipes with you! Last summer I canned some apricots and have realized over the winter, that I really don't like canned apricots. They are very tart and need to be sweetened quite a bit for me to enjoy them. I preserved them in a very light syrup and it was not enough to make them enjoyable for me. I did do some apricot freezer jam at the same time and that is deelish, but I have been trying to find some recipes to use these big ole jars of canned apricots that I have. And today.... we have a winner! Apricot quick bread. It is really yummy and can I just say... I think some muffins made out of the same batter with little cream cheese frosting spread on top would be unbelievable. Okay... here is the recipe!
1 cup apricot halves (pureed)
2 cups flour sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cups nuts chopped (of course, we don't do nuts at our house, but throw them in if you are a nutty household!)
2/3 c sugar
1/3 c butter
3 Tbsp orange juice
Preheat oven to 350 degrees. Drain apricots and reserve the syrup. Puree apricots in a blender or food processor. Add enough of the reserved syrup to pureed apricots to make 1 cup. Combine dry ingredients. In a separate bowl or in your stand mixer, cream together butter, sugar and eggs. Add orange juice and apricot puree and mix. Add flour mixture and mix well. Pour batter into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center of loaf comes out clean. Remove from oven and let loaf cool for 5 minutes, then remove from pan and cool on wire rack.