Orange-Apricot Sweet Bread

James Carrier
Notes: If making ahead, package bread airtight when cool. Hold at room temperature up to 5 days; freeze to store longer. To reheat, unwrap bread (but leave it in its paper mold) and put in a 350° oven for 5 to 7 minutes.

Yield:

Makes a 4 1/2-by 8 1/2-inch loaf; 6 to 8 servings

Recipe from

Nutritional Information

Calories 304
Caloriesfromfat 47 %
Protein 3.7 g
Fat 16 g
Satfat 9.8 g
Carbohydrate 37 g
Fiber 1.1 g
Sodium 224 mg
Cholesterol 92 mg

Ingredients

About 1/2 cup (1/4 lb.) butter or margarine
About 2/3 cup sugar
1/2 teaspoon hulled cardamom seed, crushed
1 tablespoon finely shredded orange peel
1 large egg
1 large egg yolk
1/2 cup sour cream
1/4 teaspoon baking soda
3/4 teaspoon baking powder
About 1 cup all-purpose flour
1/2 cup diced dried apricots

Preparation

1. In a bowl, beat 1/2 cup butter, 2/3 cup sugar, and cardamom with a mixer until fluffy. Add orange peel, egg, egg yolk, and sour cream. Beat to mix well.

2. Stir together soda, baking powder, 1 cup flour, and diced apricots. Add to butter mixture and stir until evenly blended.

3. Butter and flour-dust a 5- to 6-cup baking pan or paper baking mold (5 in. wide, 3 in. deep; 7 in. wide, 2 1/2 in. deep; 4 1/2- by 8 1/2 -in. loaf pan; or 8-in. square or round cake pan).

4. Scrape batter into pan and spread level. If using smaller molds, fill no more than 1/3 full. (You'll have about 1 1/2 cups batter.)

5. Sprinkle batter evenly (in one or more pans) with 1 tablespoon sugar.

6. Bake on rack slightly below center in a 350° oven until bread springs back when lightly pressed in center, and just begins to pull from pan sides, 35 to 40 minutes for the whole loaf, less for smaller portions.

7. Let cool on a rack. Serve warm or cool, inverted from pan, then turned top side up.

Note:

November 1997