Apricot Bread With Hazelnuts


  • 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


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

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