Apricot Quickbread

Origin: Apricot quick bread likely originated in the United States, where quick breads became popular in the 19th century due to the advent of baking soda and baking powder.

The use of apricots—either fresh or dried—reflects both California’s abundant stone fruit harvests and the American penchant for adapting seasonal produce into baked goods.

Ingredients

• 1 cup dried apricots – diced
• 2 cups warm water
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 large egg
• 3/4 cup orange juice
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup chopped nuts
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sumac

How The Alchemy Happens

Preheat oven to 350°.

Soak apricots in warm water for 30 minutes.

Mix all the dry ingredients together.

In a large bowl, cream the sugar, butter and egg. Stir in orange juice.

Add the dry ingredients mixture.

Stir into creamed mixture just until combined.

Drain apricots well; add to batter with nuts.

Pour into a greased 9×5-in. loaf pan.

Bake at 350° for 55 minutes or until bread tests done.

Cool 10 minutes in pan before removing to a wire rack.