Slovenian Almond-Apricot Bread
Recipe By : Sundays at Moosewood Restaurant
1 1/2 cups water
1 1/2 cups dried apricots -- chopped
2 tablespoons butter
1/2 cup maple syrup
1 egg -- beaten
1 teaspoon vanilla extract
1 teaspoon orange zest
1 1/2 cups unbleached flour
1 cup flour, whole wheat
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup almonds, toasted -- chopped
In a medium saucepan, bring the water and apricots to a boil and then simmer until very soft, for at least 10 minutes. Add the butter, maple syrup, egg, vanilla, and orange rind and stir well until the butter melts. Remove the mixture from the heat. Preheat oven to 350F.
Sift together the flours, salt, soda, and baking powder. Fold the dry ingredients into the apricot mixture. Add the chopped almonds and blend well. Spread the batter evenly into an oiled medium loaf pan. Bake for one hour and 15 minutes, until a knife inserted in the center comes out clean. Allow the bread to cool for several minutes before removing it from the pan.
This bread is moist and flavorful enough to enjoy plain, but it is also delicious with sweet butter or cream cheese and a slightly tart fruit marmalade or apricot jam.
Recipe By : Sundays at Moosewood Restaurant
1 1/2 cups water
1 1/2 cups dried apricots -- chopped
2 tablespoons butter
1/2 cup maple syrup
1 egg -- beaten
1 teaspoon vanilla extract
1 teaspoon orange zest
1 1/2 cups unbleached flour
1 cup flour, whole wheat
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup almonds, toasted -- chopped
In a medium saucepan, bring the water and apricots to a boil and then simmer until very soft, for at least 10 minutes. Add the butter, maple syrup, egg, vanilla, and orange rind and stir well until the butter melts. Remove the mixture from the heat. Preheat oven to 350F.
Sift together the flours, salt, soda, and baking powder. Fold the dry ingredients into the apricot mixture. Add the chopped almonds and blend well. Spread the batter evenly into an oiled medium loaf pan. Bake for one hour and 15 minutes, until a knife inserted in the center comes out clean. Allow the bread to cool for several minutes before removing it from the pan.
This bread is moist and flavorful enough to enjoy plain, but it is also delicious with sweet butter or cream cheese and a slightly tart fruit marmalade or apricot jam.
MsgID: 3117754
Shared by: Gladys/PR
In reply to: TWO SWAP TUESDAY: Quick Bread Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: TWO SWAP TUESDAY: Quick Bread Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | TWO SWAP TUESDAY: Quick Bread Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Zucchini Bread |
Gladys/PR | |
3 | Recipe: Quick Celery-Cheese Loaf |
Gladys/PR | |
4 | Recipe: Pineapple Nut Bread |
Gladys/PR | |
5 | Recipe: Slovenian Almond-Apricot Bread |
Gladys/PR | |
6 | Recipe: Praline Bread |
Gladys/PR | |
7 | Recipe: Carrot Bread |
Gladys/PR | |
8 | Recipe: Mango Bread |
Gladys/PR | |
9 | Recipe(tried): Chocolate Chip Pumpkin Bread |
Dianne, CA | |
10 | Recipe(tried): Strawberry Nut Bread |
Dianne, CA | |
11 | Recipe(tried): Morning Banana Bread |
Dianne, CA | |
12 | Recipe: Pumpkin Cheese Bread |
Dianne, CA | |
13 | Recipe(tried): Fat-free banana bread-extremely easy |
cynde chicago | |
14 | Recipe: Apricot Bread |
Dianne, CA | |
15 | ISO: fat free banana bread from Cynde-Chicago dated 3-25-03 |
Judy Stephens Platteville | |
16 | Recipe(tried): reply + additional sugar free; fat free desserts |
Cynde from Chicago | |
17 | ISO: problem with cranberry banana bread |
carol brasseur/saginaw, michigan |
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