Almond-Apricot Loaf
Source: Grant Corner Inn Breakfast and Brunch Cookbook. Copyright 1986
Makes 3 medium loaves
1 6-ounce bag dried apricots, coarsely chopped
3 cups boiling water
1/2 stick unsalted butter
2 cups sugar
2 tsp salt
3 cups plus 2 tablespoons all-purpose flour
2 tsp baking soda
1 cup whole wheat flour
1 1/2 cups almonds, toasted and coarsely chopped
2 eggs, beaten
1 1/2 tsp orange extract
Preheat oven to 350 degrees F. Grease three 9x4-inch loaf pans.
In medium mixing bowl mix apricots, boiling water, butter, sugar, and salt; set aside. Into small bowl sift flour with baking soda; add to apricots. Stir in whole wheat flour, almonds, eggs, and extract. Divide batter among pans, leveling tops.
Bake at 350 degrees for 1 hour and 10 minutes, or until tops are browned and toothpick inserted in center comes out clean.
|
|
member logon
