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Recipe: Almond Apricot Quick Bread
Similar Categories: Almond, Apricot, Quick, Bread
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces unsalted butter
1/2 cup brown sugar
1/2 pound dried California Apricots -- chopped
1/4 cup buttermilk
4 large eggs
5 ounces sliced almonds -- toasted
Preheat oven to 400ºF. Grease two (2) 5x8 loaf pans. Place sliced almonds on
a baking sheet in a thin layer and toast until lightly browned and fragrant.
About 10-15 minutes, set aside to cool. Turn oven temperature down to 375ºF.
Chop dried California Apricots to medium dice, approximately ¼". Soak diced
apricots in buttermilk for 10-15 minutes to absorb moisture. If the apricots
are very dry add a little water but not more than ¼ cup. The apricots should
be soft and mushy. Measure and sift together flours, salt, baking soda and
baking powder. Set aside. Cream butter and brown sugar until light and
fluffy. Add apricots, mix until combined. Add eggs, mix until combined. If
the mixture breaks, add a little of the flour mixture. Add flour mixture and
mix until just combined. Fold in toasted almonds. Mixture will be rather
thick. Divide equally between two (2) loaf pans. Bake 45-60 minutes. Bread
is done when probe comes out clean. Cool in pan for 15 minutes, invert on
plate ad remove pan to continue cooling. Serve this loaf inverted.
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