Apricot Bread #BreadBakers

This month's edition of #BreadBakers comes to you compliments of Mireille of The Schizo Chef.  I laugh every time I see the name of her blog.  I will tell you why.

When we were first married, Frank and I were sitting at the kitchen table talking with his Mom.  Mom worked in a PLAV club and was telling a story of the night before.  She was talking about this guy that was in the bar and describing him as a "skeezo".  I was a little confused but as I listened to her story, I realized she meant Schizo and I began cracking up.  Mom had good humor so she just laughed along with me.  Later that month we got a puppy and guess what we named her?  You got it and true to her name Skeezo was a schizo puppy but grew into a good dog.

Anyway, back to The Schizo Chef, Mireille, who chose the theme of stone fruit for this month's challenge.  It is June and here in Michigan, our stone fruit does not ripen for another couple of months.  I had canned some peaches last season and went into the pantry to see what was left when I spied a huge bag of dried apricots that Frank had bought on a Costco run.  (He can't help himself).  He likes dried apricots, as do I, and we have been feeding them to Little Miss like crazy but it is a HUGE bag!!

I decided to use some of them in this month's challenge.  Originally, I was going to make my Grandma's Raisin Bread and substitute the apricots for the raisins.  Then, I was browsing through recipes and I found this one that I am sharing with you today that I had taken from Taste of Home and forgotten about.  I am so glad that I came across it.  It is moist and tender and sooooooo good for breakfast with a cup of hot joe.  Enjoy!!

Apricot Bread
slightly adapted from Taste of Home

1 c. (about 20) dried apricots, snipped into raisin size pieces
2 c. warm water
1 c. sugar
2 T. butter, room temp
1 egg
3/4 c. rum punch (or orange juice)
2 c. flour
1/4 t. baking soda
1/2 t. salt
3/4 c. almonds, sliced (or chopped nuts of choice)

Soak apricot pieces in warm water for 30 minutes.  While apricots are soaking, cream butter, sugar and egg together, in the large bowl of a stand mixer fitted with the paddle attachment, until creamy.  Stir in the rum punch.  Combine dry ingredients and stir into creamed mixture just until combined. Drain the apricots and stir into the batter along with the almonds.  Place into a 9x5 loaf pan that has been treated with baking spray.  Bake in a preheated 350* oven for 55-60 minutes or until a skewer inserted in the center removes cleanly.  Let cool in pan on wire rack.  Remove from pan and allow to cool to serving temperature.  Print Recipe

More Wonderful Breads featuring Stone Fruit

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.