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  RECIPE TITLE "Orange-Apricot Sweet Bread" from Sunset Magazine November 1997

yieldsMakes a 4 1/2-by 8 1/2-inch loaf; 6 to 8 servingstime--difficultyeasy

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.


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


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.


CALORIES 304(47% from fat); FAT 16g (sat 9.8g); PROTEIN 3.7g; CHOLESTEROL 92mg; SODIUM 224mg; FIBER 1.1g; CARBOHYDRATE 37g


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