Oregon Hazelnut-laced Chocolate Apricot Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Post fabfoo, Post to mc | 2 | Servings | |
INGREDIENTS
| 1 | c | Boiling water |
| 1 | c | Dried apricots |
| 1/2 | t | Baking soda |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar |
| 2 | Eggs | |
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Whole wheat flour |
| 3/4 | c | Unsweetened cocoa |
| 3 | t | Double-acting baking powder |
| 1 | c | Chopped oregon hazelnuts |
INSTRUCTIONS
Pour boiling water over apricots and let stand until just tender; don't oversoak. Drain off water and reserve. (If you don't have 1 cup, add more water to it.) Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and mix again. Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean. Cool on racks and serve. Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html> Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1163
Calories From Fat: 93
Total Fat: 10.7g
Cholesterol: 186mg
Sodium: 1152.3mg
Potassium: 1526.3mg
Carbohydrates: 261g
Fiber: 18.8g
Sugar: 139.1g
Protein: 27.8g