Apricot Bread with Hazelnuts
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.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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