Apricot Orange Bread

Malai Kofta
April 20, 2012
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  • 1-3/4 c all-purpose flour
  • 3/4 c granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 c sliced almonds, divided
  • 1/2 c finely chopped dried apricots (about 15)
  • 2/3 c orange juice
  • 1/3 c (5-1/3 tablespoons) unsalted butter, melted and cooled
  • 1 egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon finely grated orange peel (optional)
  • Orange Glaze
  • 1/2 c confectioners’ sugar
  • 1 tablespoon orange juice


  • Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray.
  • Stir together flour, granulated sugar, baking soda and salt in large bowl.
  • Add apricots and 3 tablespoons of the almonds; mix well. Set aside. In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended.
  • Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened.
  • Do not over mix.
  • Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely. For glaze, combine confectioners’ sugar and orange juice in small bowl, stirring until smooth. Drizzle over bread.
  • Let stand until glaze has set.
  • Store tightly wrapped at room temperature up to 2 days.