Saturday, January 24, 2015

Apricot-Almond Bread

This recipe comes from the Moosewood Cookbook.  The forward to the recipe said it is a good mid-evening snack, "when you want something - sweet, but not too - and you don't know exactly what you want".  After tasting the bread, I think the description is spot on.  I would adjust the baking time, though.  90 minutes was far too long for my loaf.

butter for the pan
1 1/2 cups thinly sliced dried apricots
1 1/2 cups water
2 1/2 cups flour (I used one cup whole wheat and the rest all-purpose)
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 Tbsp softened butter
1/2 cup honey or real maple syrup
1 egg, beaten
1 tsp vanilla
1/2 to 1 tsp orange rind zest
1 cup finely chopped almonds

Preheat oven to 350.  Butter a large loaf pan.

Place apricots and water in a medium-sized saucepan and bring to a boil.  Lower the heat, cover, and simmer for ten minutes.  Transfer to a medium-sized bowl, and allow to cool for about 15 minutes.

Sift together dry ingredients (except almonds) in a separate bowl.

Stir the butter plus honey or syrup into the cooled apricot mixture.  Beat in the egg and vanilla.  Add the dry ingredients, orange rind, and almonds.  Mix minimally but well.

Spread into the prepared pan, and bake about 1 1/2 hours, or until a probe inserted all the way down comes out clean.  I took my bread out at about 75 minutes and it was already past done.  Let cool for ten minutes in the pan, then rap the pan firmly a few times on its sides and bottom.  The bread should slip right out.  Cool at least 15 minutes more before slicing.

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