Oregon hazelnut-laced chocolate apricot bread
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water |
| 1 | cup | Dried apricots |
| ½ | teaspoon | Baking soda |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar |
| 2 | Eggs | |
| 1¼ | cup | All-purpose flour |
| ¾ | cup | Whole wheat flour |
| ¾ | cup | Unsweetened cocoa |
| 3 | teaspoons | Double-acting baking powder |
| 1 | cup | Chopped Oregon hazelnuts |
Directions
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.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board