1 c Boiling water
1 c Dried apricots
1/2 ts Baking soda
1/2 c Sugar
1/2 c Brown sugar
2 Eggs
1 1/4 c All-purpose flour
3/4 c Whole wheat flour
3/4 c Unsweetened cocoa
3 ts Double-acting baking powder
1 c Chopped oregon hazelnuts
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.
Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal
parts and pour into the tins. Bake in a 350 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.
Recipes
Yields
2 servings
