The undertones of orange and cinnamon were not overwhelming, but complementary to the dried fruit; this Apricot Quick Bread was just delightful.
Apricot Quick Bread
The Daring Bakers’ February 2012 host was – Lisa! Lisa stepped in at the last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
I adapted a recipe for Apricot Cranberry Bread from King Arthur Flour. Instead of a whole cup of dried cranberries, I used a half cup of dried cherries and a half cup of Craisins. I substituted orange extract for the orange oil/zest and eliminated the nuts and nutmeg. The crust was crisp and sweet and the abundance of fresh dried fruit provided deliciousness with every bite. The undertones of orange and cinnamon were not overwhelming, but complementary to the dried fruit; this Apricot Quick Bread was just lovely.
How to Make a Quick Bread
Here are a few tips for making quick bread:
- Quick bread can be sweet or savory, and they are a modern innovation; they became common after the introduction of baking powder and baking soda.
- Baking powder is a combination of acid and alkaline that reacts together when moistened to form gases that raise the baked quick bread. Use 1 to 2 teaspoons per cup of flour.
- Baking soda (an alkaline salt, sodium bicarbonate) is used when the liquid is acidic, such as buttermilk, honey, molasses, tomato sauce, etc. Usage ½ to 1 teaspoon per cup of acidic liquid.
- Be sure your baking powder and baking soda are fresh.
- Measure ingredients accurately, using the measuring tools and techniques suggested.
- Preheat the oven to the correct baking temperature. Arrange racks so that the bread will bake in the center of the oven which has the best heat distribution in the oven.
- To allow for good air circulation while baking, leave at least 1 inch of space between pans and between pans and sides of the oven. Switch pan positions and rotate pans halfway through baking.
- The two top secrets to moist, tender quick bread are 1) in the mixing: always use a quick light technique so you don’t over-mix the batter 2) don’t over-bake since this cause dryness in the final baked product.
More Tasty Quick Bread Recipes:
- Streusel Topped Pumpkin Bread
- Cinnamon Spiced Apple Bread
- Buttermilk Banana Bread
- Pumpkin Bread with Apples
- Glazed Cranberry Apple Bread
- More Bread Recipes
- 1/2 cup butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon orange extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup dried apricots, diced
- 1/2 cup dried cherries, quartered if large
- 1/2 cup dried cranberries, I used Craisins
Preheat oven to 350º. Grease large loaf pan and line with parchment paper.
Cream together the butter, sugar, orange extract, the salt, baking powder, and cinnamon until well blended. Beat in the eggs one at a time, beating well after each addition
Stir in the flour, then add the milk 1/4 cup at a time, stirring well after each addition. Gently mix in the dried fruit.
Spoon the batter into the loaf pan. Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
Remove the bread from the oven, and let it cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
Serving Size:1 slice
Amount Per Serving: Calories: 273 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 68mg Sodium: 215mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 2g Sugar: 27g Sugar Alcohols: 0g Protein: 4g
Basic Quick Bread
Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe
2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or sour milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond
For the glaze:
1/3 cup (80 ml) (35 gm/1-1/3 oz) confectioners’ (icing) sugar
1-2 teaspoons (5-10 ml) milk
Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
In a large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the milk, adding more milk as needed to thin the glaze to the desired consistency.
Note: To make soured milk, combine 1 cup milk (240 ml) with 1 tablespoon (15 ml) vinegar or lemon juice and let sit for 10 minutes.