Slovenian Almond-Apricot Bread
Recipe By : Sundays at Moosewood Restaurant
- 1 1/2 cups water
- 1 1/2 cups dried apricots -- chopped
- 2 tablespoons butter
- 1/2 cup maple syrup
- 1 egg -- beaten
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 1/2 cups unbleached flour
- 1 cup flour, whole wheat
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup almonds, toasted -- chopped
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 enough to enjoy plain, but it
is also
delicious with sweet butter or cream cheese and a slightly tart
fruit
marmalade or apricot jam.