When you want some delicious baking fruit in the middle of the winter but the choices are few, there are always dried apricots! This is a sweet, spicy loaf that goes well with afternoon tea or Sunday brunch. You can use some whole wheat pastry flour in place of the white for a heartier texture.
MAKES: 1 loaf
INGREDIENTS:
- 1/2 cup boiling water
- 1 cup chopped dried apricots
- 2 tablespoons butter
- 1/2 cup honey
- 1 egg, slightly beaten
- 1 cup plain yogurt
- 1/2 cup rolled oats
- 2 cups unbleached white flour
- 1 tablespoon baking powder
- 1/2teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup chopped pecans
- 2 teaspoons grated orange rind (optional)
INSTRUCTIONS:
- Pour Vi cup boiling water over chopped apricots and let it sit while you prepare bread dough.
- In a large bowl, cream butter. Add honey and beat until well blended. Add egg and yogurt. Mix well.
- In a separate bowl, combine oats, flour, baking powder, baking soda, salt, and spices. Stir into butter mixture. Drain apricots well and fold in with nuts and orange rind.
- Pour into a buttered loaf pan. Bake in a preheated 350° oven for 45 to 50 minutes. Bread is done when a cake tester inserted in the middle comes out clean. Let cool for 10 to 15 minutes, and then turn out onto a rack and cool completely before slicing.
