ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Apricot Sweet Bread

James Carrier
Yield Makes a 4 1/2-by 8 1/2-inch loaf; 6 to 8 servings
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.

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

Nutrition 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

How to Make It

  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.