| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Eggs |
Vegetarian |
Fruit, Moosewood, Desserts, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Dried apricots; chopped |
| 2 |
tb |
Butter |
| 1/2 |
c |
Maple syrup |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Orange zest |
| 1 1/2 |
c |
Unbleached flour |
| 1 |
c |
Flour; whole wheat |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
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
A Message from our Provider:
“Jesus: Because with God only perfection will do”