Slovenian Almond-apricot Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Eggs | Vegetarian | Desserts, Fruit, Moosewood, Vegetarian | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 1/2 | c | Dried apricots, chopped |
| 2 | T | Butter |
| 1/2 | c | Maple syrup |
| 1 | Egg, beaten | |
| 1 | t | Vanilla extract |
| 1 | t | Orange zest |
| 1 1/2 | c | Unbleached flour |
| 1 | c | Flour, whole wheat |
| 1 | t | Salt |
| 1 | t | Baking soda |
| 1/2 | t | Baking powder |
| 1 | c | Almonds, toasted chopped |
INSTRUCTIONS
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 lenough 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
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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 73
Total Fat: 8.6g
Cholesterol: 20.6mg
Sodium: 330.2mg
Potassium: 334mg
Carbohydrates: 41.5g
Fiber: 3.2g
Sugar: 17.3g
Protein: 6.2g