Apricot Bread with Walnuts and Peaches in Vanilla Sauce


Ingredients for Apricot Bread with Walnuts:

  • 6-7 apricots, cut the fruits in half lengthwise, and remove and discard the pits
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 Tbs. finely grated lemon zest
  • 1/2 cup coarsely chopped walnuts, pecans or hazelnuts
  • 2 tbs. honey or apricot jam for brushing (optional)


Ingredients for Peaches in Vanilla Sauce:
  • 5 lb. firm but ripe peaches, peeled and halved
  • 3⁄4 cup sugar
  • 2 Tbs. cornstarch
  • 1 Tbs. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1⁄2 vanilla bean, split lengthwise (optional)


Directions for Apricot Bread with Walnuts:
Preheat an oven to 350ºF. Grease and flour a 1-lb.( or two smaller pans) loaf pan.
In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the walnuts.
Spoon the batter into the prepared pan. Arrange the apricots halves, slightly overlapping. Bake until a toothpick inserted into the center of the loaf comes out clean, 40 to 50 minutes.
Remove the bread from the oven and transfer the pan to a wire rack. Cool completely, about 1 hour, before serving.
Just before serving, in a small saucepan over low heat, warm the honey. Brush the apricots with the honey. Accompany each slice with a dollop of whipped cream.


Directions for Peaches in Vanilla Sauce:
In a 3 1/2-quart Dutch oven, combine the peaches, sugar, cornstarch and lemon juice. Scrape the vanilla seeds into the pan, add the bean and stir to combine.
Set the pan over medium-low heat and cook, stirring occasionally, until the mixture is just beginning to bubble and the sauce is slightly thickened, about 10 minutes.
Remove from the heat.
Remove the vanilla bean and discard. Let cool for at least 30 minutes before serving.



S.V. said...
July 14, 2011 at 2:49 PM  

WOW this looks awesome!!!

Christine's Pantry said...
July 14, 2011 at 4:13 PM  

Looks wonderful! Great photos. I'll be back to visit. I'm following.

Yelena said...
July 14, 2011 at 5:01 PM  

Thank you guys!!!... Sometimes if I look at the beautiful food long enough, I feel half full already :-)
This is a way to eat little less :-)

briarrose said...
July 14, 2011 at 7:20 PM  

Gorgeous bread. The apricots spread across the top look quite lovely.

Mother Rimmy said...
July 14, 2011 at 10:42 PM  

Fantastic food photography, and the bread sounds wonderful. I love apricots, so I'd love the spread.

Tina said...
July 31, 2011 at 7:59 AM  

The pics of this dessert is so tempting, I am craving a piece now. I do not bake with apricots very often but this is inspiring me to do so. Simply delicious.

Chocolate Shavings said...
August 31, 2011 at 10:03 PM  

The colour on that apricot bread is just perfect!

The Procrastobaker said...
September 1, 2011 at 6:18 AM  

These sound deeeelicious, both recipes, and i recently got gifted some small loaf pans so this would be the perfect way to try them out! Gorgeous :)

Food Gal said...
September 1, 2011 at 12:05 PM  

I remember a favorite apricot bread from my childhood that my parents used to always buy. Truth be told, though, yours looks WAY better! Can't wait to try it.

Marianna Flores said...
October 10, 2013 at 8:55 PM  

where did you get those cute disposable containers to bake them in?

Yelena Strokin said...
October 10, 2013 at 9:53 PM  

Marianna, I got them from TJ X and Home Goods stores, they have so many now, different colors also!

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