Written By Sam Henselijn
Apricot Macadamia Sweet Bread. When it comes to nut and fruit pairings, Apricot & Macadamia sweet Bread is one of the best. Macadamia nuts and shriveled apricots are combined in this loaf to create a delicious treat. No matter how you slice it, it’s always a crowd-pleaser. Apricot macadamia sweet bread can be made in different ways. Enjoy this apricot & macadamia sweet bread recipe.
Ingredients Apricot Macadamia Sweet Bread
- Four and a half cups of baking flour.
- Three-quarter cup of sugar for baking.
- One teaspoon of cinnamon powder
- Three-quarter cup of sliced fresh nuts shriveled apricots.
- Two teaspoons of baking powder.
- One teaspoon of nutmeg, ground.
- A quarter cup of orange flavoring syrup.
- One-quarter teaspoon salt.
- Three eggs.
- A half-cup of canola oil
- One teaspoon of thinly sliced orange peels.
- Three-quarter cup of sliced macadamia nuts
Glaze’s Ingredients
- Three-quarters of a cup of powdered sugar
- A tablespoon and a half of eggnog
What You’ll Need To Make Eggnog
- A half-cup of sugar for baking
- Two cups of full-fat milk
- Two-thirds of a cup of heavy cream
- A teaspoon of vanilla
- Six eggs
- One teaspoon of nutmeg that was just grated
- One-quarter teaspoon of cinnamon.
- One-quarter teaspoon of salt
Details On How To Make Eggnog
Mix the egg yolks with the sugar, cinnamon, milk, whiskey, salt, and vanilla in a bowl. Beat the eggs slowly and place them in the fridge for at least 15 minutes. Mix heavy cream with a mixer until it is soft and smooth but can still be poured. Put it in a glass jar and refrigerate it until you’re ready to serve. Mix it up well, then sprinkle nutmeg before serving.
Recommendation Notes For Preservation
Put it in the fridge for at least a day to let the flavors formulate. More alcohol makes it last longer. Eggnog without liquor must be consumed the same day.
What You Need to Know to Make Apricot Macadamia Sweet Bread
Step 1: Heat the oven to 177 degrees Celsius. Beat the eggs, oil, orange sliced peels, and juices until combined with the flour and salt. Add the macadamia nuts and fresh shriveled apricot nuts to the eggnog mixture.
Step 2: For about an hour at 350 degrees celsius in two 9-by-5-inch baking bread trays. Bake for 50 minutes to 1 hour, or until the top is golden brown, after cleaning toothpicks. Immediately transfer the cakes to wire racks to finish cooling.
Step 3: Brown sugar, baking sugar, and eggnog, diluted to a dripping texture, are combined to make the glaze. Serve it with the bread.
Step 4: The bread can be frozen by wrapping them in saran wrap and placing it in an airtight container. Allow cooling to room temperature before eating.
Visit www.lorentanuts.com for more information on making delicious snacks and the most up-to-date cooking instructions!
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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