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
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.
What a funny story about "schizo"! And what a lovely bread you baked. I'm a big fan of apricots.
ReplyDeleteThat was a great story! Thanks for my little teehee today! The apricot bread sounds delicious, so next time I'm at the store I will buy some dried apricots to try this. I wouldn't mind your posting the raisin bread recipe as well! :)
ReplyDeleteOur puppy was schizo too in the beginning. Absolutely nuts! Loved your backstory on it :-) I love dried apricots too and always have a bunch on hand. Love how this bread looks and would love to make it!
ReplyDeleteI think all puppies are schizo's for a while Susan. Luckily they outgrow it.
DeleteVery cute story! Way to tie it all together =) Awesome sounding bread too!
ReplyDeleteThanks Karen.
DeleteNice story!! And such a wonderful bread! Sounds really delicious :)
ReplyDeleteThank you Smruti.
DeleteI can't resist buying big bags of dried apricots, too! This bread looks wonderful...a perfect breakfast! : )
ReplyDeleteThanks Anne.
DeleteYes, I've purchased that same way-too-big sized Costco bag of dried apricots and would love to use them in this recipe.
ReplyDeleteWe have a ton of new apricot recipes in this line up.
Deletethis looks too good to resist :) , and enjoyed reading that cute lil anecdote :)
ReplyDeleteThanks Kalyani
DeleteHehehe Skeezo...sounds adorable :) I'd like to see her pic sometime! Your bread looks very enticing!
ReplyDeleteThat was before digital cameras Georgina. I will have to see if I can find an old photo and scan it.
DeleteA nice story followed by a great recipe. I had tasted dried apricot before and liked its taste.
ReplyDeleteThen you should enjoy this bread Sharanya
DeleteSounds like a great bread Wendy, I love ones that can be enjoyed with a hot mug of joe.
ReplyDeleteI too am a great fan of dried apricots can eat them like crazy. Can smell the apricots in the bread.
ReplyDeleteThanks Sneha.
DeleteLoved your skeezo story :-) Aprcito bread indeed looks very moist & delicious.
ReplyDeletelove the skeezo story - you had me cracking up and with that rum punch OMG the flavor in this bread must have been awesome
ReplyDeleteIt was Mireille, thanks so much for hosting.
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