Apricot Pineapple Bread and Muffins

8.11.09 033 

We have had a couple days in the low 70’s.  For the Salt Lake Valley, that feels more like fall than summer.  Great baking weather.  I have been changing recipes to work with my stewed apricots instead of the dried apricots most recipes use.  I love apricot and pineapple together so they were a natural for this recipe.  These muffins are not too sweet.  They taste great alone or with a dab of butter and some honey.  The recipe makes a dozen muffins and one loaf.   Jeff has been eating up my baked good as quickly as I make them, so, as he was devouring the muffins, I wrapped the loaf and got it into the freezer quickly.  My goal is to have the freezer full of goodies ready to pull out when we entertain.

Stewed Apricots

Wash and pit fresh apricots. Put a small amount of water in your pot, about one-quarter inch deep. The apricots will quickly make their own juice. The water is to keep them from scorching at the beginning. Cover the pot and bring to a boil. Reduce heat to a steady simmer and cook for thirty minutes or longer until they are soft. If you are doing a large amount, like I did, you can let them cool and then pack measured amounts into quart freezer bags. I made up one cup and two cup bags which I labeled. Cool them sufficiently in the refrigerator and then freeze.

Apricot Pineapple Bread and Muffins

This makes a large amount of batter. Use an extra large mixing bowl, or cut the recipe in half.

1 cup stewed apricots 

2 cups drained crushed pineapple

1 cup oil

2 tsp. vanilla

4 eggs, beaten

1 ½ cups sugar

4 cups flour (white or whole wheat)

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 tsp. cinnamon

½ tsp. ginger

1. Grease one loaf pan and a muffin pan or two loaf pans.

2. Mix together apricots, pineapple, vanilla and oil in an extra large bowl. Add the beaten eggs and sugar and mix well.

3. Combine the dry ingredients together in a separate bowl. Add to the apricot mixture and stir just enough to get all the dry ingredients moist.

4. Fill the muffin tins and loaf pan. Bake at 350º.  Muffins take about 35 -38 minutes.  Bread takes about 70.  They are done when tester comes out clean. 

You might try dried prunes that you stew in place of the apricots.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: