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Apricot and Candied Walnut Bread

Enjoy this lightly sweetened loaf filled with fresh, tangy apricots while apricots are in season. Brown sugar candied walnuts add a sweet, nutty flavor to this beautiful, moist bread.

Scale

Ingredients

Instructions

  1. Preheat oven to 350F, and grease a 9″ x 5″ loaf pan or line it with parchment paper.
  2. In a medium-sized bowl, whisk together the flours, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, mixing well between each addition. Beat in pureed apricots and vanilla until evenly incorporated. With mixer on lowest speed, slowly pour in milk and mix until combined.
  5. Add dry ingredients to wet and mix at lowest speed until just combined. Using a spatula, fold in chopped apricots and 1/2 cup of the crushed candied walnuts. Reserve the remaining generous 1/4 cup for garnishing top of loaf.
  6. Pour the batter into the prepared baking tin and smooth the top with the spatula. Sprinkle reserved crushed candied walnuts (generous 1/4 cup) evenly over the top of the dough.
  7. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool about half an hour before slicing. The bread is delicious fresh from the oven, but I found that the next day I liked it better cold than warmed up. Enjoy :)

Notes

*If you don’t have whole-wheat flour, just use another 1/2 cup of all-purpose.

**I found that the easiest way to puree the apricots is in a food processor. The more apricots you puree at once, the better they will be pureed.

***I used 2% milk. Feel free to use whatever you have on hand.

****It couldn’t be easier to make your own candy walnuts. Here is the way I did it. Using a mortar and pestle is an easy way to crush the candied walnuts.