Sunday, August 25, 2013

Apricot-Almond Bread

Source: The New Moosewood Cookbook

1 1/2 cups chopped dried apricots
1 1/2 cups water
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 TB softened butter
1/2 cup honey or maple syrup
1 egg, beaten
1 tsp vanilla
1 tsp grated orange or lemon rind
1 cup finely chopped almonds

1.  Preheat oven to 350.  Place apricots & water in small saucepan and bring to a boil.  Reduce heat, cover & simmer 10 minutes.  Transfer to a large bowl, and allow to cool at least 15 minutes.
2. Meanwhile, in separate bowl stir together flour, baking soda, baking powder, & salt.
3. Stir butter & honey/syrup into cooled apricot mixture.  Stir in the egg, vanilla, & orange rind.  Add dry ingredients & almonds; stir to combine.  Spread into oiled loaf pan; bake about 50 minutes or until browned on top & cooked in the middle.  Let cool 10 minutes in the pan & remove; let cool at least 15 minutes more before slicing.

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