Apricot Jam Bread
, Makes one 9-inch loaf
A buttery, vanilla-and-almond loaf studded with dried apricots and swirled with apricot jam.
| prepPreheat oven to 325°F / 160°C | ||||||
| prepGrease and line a 9-inch loaf pan | ||||||
| butter, softened | Beat 6-8 min until pale & doubled | Beat in eggs, 2 min each | Stir in jam & milk | Stir in dry mix, fold in apricots | Pour into pan, swirl in jam | Bake 325°F / 160°C, 60-75 min; cool 15 min |
| 1 cup plus 215 g sugar | ||||||
| 3/4 tsp vanilla | ||||||
| 1/4 tsp almond extract | ||||||
| 3 eggs, room temperature | ||||||
| 215 g apricot jam (for the batter) | ||||||
| 90 ml milk, lukewarm | ||||||
| 250 g flour | Mix flour, salt & baking powder | |||||
| 3/4 tsp salt | ||||||
| 2 tsp baking powder | ||||||
| 100 g dried apricots, diced | Dice apricots | |||||
| 80 g apricot jam (for swirling on top) | ||||||
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