Recipes Breads Quick Breads Muffins and Biscuit Apricot Bread with Hazelnuts

Apricot Bread with Hazelnuts

Apricot Bread with Hazelnuts is rated 3.3 out of 5 by 3.
  • y_2017, m_5, d_23, h_10
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.apricot-bread-with-hazelnuts, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 198ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 10

Hazelnuts, also know as filberts, are popular in French and Italian baking. These round nuts encased in a hard shell have a delightful crunch and rich, buttery flavor that shine in quick loaf breads, especially in combination with dried fruits. Hazelnuts have a thin inner skin that can be removed, if desired. Bake the nuts on a baking sheet in a preheated 325°F oven, stirring occasionally, for about 10 minutes. While the nuts are still warm, wrap in a coarse-textured kitchen towel and rub vigorously to remove most of the skins.

Ingredients:

  • 22 dried apricot halves, coarsely chopped
  • 1/2 cup dried currants
  • 1 cup boiling water
  • 3 cups all-purpose flour
  • 1 cup firmly packed light brown sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbs. unsalted butter, melted, or hazelnut oil
  • 2 eggs, beaten
  • 1 1/3 cups buttermilk
  • 1 cup hazelnuts, chopped

Directions:

Put the apricots and currants in a bowl and add the boiling water. Set aside at room temperature and let cool to lukewarm, about 1 hour.

Preheat an oven to 350°F. Grease and flour four 6-by-3 1/2-inch loaf pans or spray with nonstick cooking spray.

In a bowl, stir together the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center and add the melted butter, eggs and buttermilk. Beat until smooth, about 1 minute. Add the apricots and currants with their liquid and the hazelnuts. Beat until just blended and the fruit and nuts are evenly distributed. Do not overmix.

Spoon the batter into the prepared pans. Bake until the tops are browned and firm and the loaves begin to pull away from the sides of the pans, 45 to 50 minutes. A toothpick inserted into the center of a loaf should come out clean. Immediately unmold the loaves onto wire racks and let cool completely. Wrap the loaves tightly in plastic wrap and refrigerate for at least 8 hours or up to 4 days. Cut into thick slices and serve. Makes four 6-by-3 1/2-inch loaves.

Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
Rated 1 out of 5 by from didn't quite live up to expectations I followed the recipe to a "t". Before putting the batter into the pans, I tasted it and thought it seemed "doughy" - in taste, not texture. I should have listened to my inner voice that said to add some vanilla or almond or booze but I left it just as it was written in the recipe. Wow. SO BAD. I don't know how others managed to "make it disappear". It just was BAD. I'm guessing if I toast it as slices, it might work for breakfast but otherwise, I'll throw it out. I feel like they have to have left something out of the recipe. It baked fine. Looks good but tastes awful. I even roasted the hazelnuts and took off the skins though the recipe didn't indicate to do so... Such a disappointment and a huge waste of money.
Date published: 2016-08-03
Rated 5 out of 5 by from Tasty Snack Cake! This recipe works and is very adaptable. We made two mini loaves and 12 large muffins and used dried mangos and cherries instead of apricots. The results were tasty and satisfying. Yum!
Date published: 2014-06-26
Rated 4 out of 5 by from It was eaten up in no time! This is a lovely sweet bread, that's not too sweet! My family loved it so much it was gone pretty quickly.
Date published: 2012-05-29
  • y_2017, m_5, d_23, h_10
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.apricot-bread-with-hazelnuts, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 76ms
  • REVIEWS, PRODUCT