How To Make Candied Orange-Apricot Bread
Citrusy and moist, this orange and apricot bread makes the perfect afternoon snack with its combination of dried apricots, orange, and crystallized ginger.
Using a vegetable peeler, remove bright orange outer zest from oranges. Thinly slice zest into slivers, should have about ½ cup zest. Combine zest and ½ cup water in small saucepan and bring to a boil. Lower heat, cover, and simmer for 5 minutes.
Add ¾ cup granulated sugar and stir to dissolve. Add apricots and ginger and continue simmering, stirring occasionally, 8 to 10 minutes longer. Remove from heat and cool to room temperature.
Preheat oven to 325 degrees. Butter a 9x5x3-inch loaf pan.
Sift together flour, baking powder, and salt.
Combine milk with liqueur, if desired; set aside.
Beat butter and remaining granulated sugar with an electric mixer until light and fluffy.
Add eggs 1 at a time, beating well after each addition. Beat in the cooled orange-apricot mixture.
Add flour mixture alternately with milk, beginning and ending with dry ingredients. Stir after each addition until just combined, and then scrape batter into prepared pan.
Bake 1 hour, or until a knife or wooden skewer inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from pan and return to rack to cool completely.
Dust with confectioners’ sugar before slicing.
Serve and enjoy.
- Calories: 3662.37kcal
- Fat: 109.74g
- Saturated Fat: 64.05g
- Trans Fat: 3.74g
- Monounsaturated Fat: 28.92g
- Polyunsaturated Fat: 7.15g
- Carbohydrates: 623.56g
- Fiber: 32.80g
- Sugar: 354.82g
- Protein: 60.12g
- Cholesterol: 627.15mg
- Sodium: 1584.75mg
- Calcium: 1219.60mg
- Potassium: 3670.54mg
- Iron: 23.10mg
- Vitamin A: 1383.69µg
- Vitamin C: 211.03mg
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