Slovenian almond-apricot bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1½ | cup | Dried apricots; chopped |
| 2 | tablespoons | Butter |
| ½ | cup | Maple syrup |
| 1 | Egg; beaten | |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Orange zest |
| 1½ | cup | Unbleached flour |
| 1 | cup | Flour; whole wheat |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| 1 | cup | Almonds; toasted, chopped |
Directions
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