1 cup boiling water
1 cup dried apricots
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup unsweetened cocoa
3 teaspoons double-acting baking powder
1 cup chopped Oregon hazelnuts
Servings: 24
1. 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.
2. Butter and flour two 9 × 5 × 3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350º 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
Yield: 2 loaves
Baking Time: 45 minutes
1 cup dried apricots
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup unsweetened cocoa
3 teaspoons double-acting baking powder
1 cup chopped Oregon hazelnuts
Servings: 24
1. 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.
2. Butter and flour two 9 × 5 × 3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350º 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
Yield: 2 loaves
Baking Time: 45 minutes
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