Saturday, August 28, 2010

Apricot Bread

With the abundance of apricots this time of year (the picture is of the apricots on my own tree), I have been on a quest to find something yummy to make with some of them. I found this recipe for apricot bread, and it turned out pretty well. With fresh fruit and some whole wheat flour, it's somewhat healthier than other treats! I would make a couple of adjustments the next time, which will be mentioned in the recipe.

2 c. all purpose flour
1 c. whole wheat flour
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/8 t. salt
1 t. baking soda
2 c. very ripe, mashed apricots (the recipe said that peaches could also be used)
1 egg
2 T. melted butter

1. Combine flours, sugars, salt and baking soda in a bowl.
2. In a second bowl, combine the apricots, egg and butter.
3. Stir in flour mixture.
4. Grease (*I sprayed with non-stick cooking spray) a 9 x 5 loaf pan and pour the mixture in. (*It was a lot of batter for the one loaf pan. In the future, I would make one large loaf and one small loaf, or even muffins, instead of the one large loaf pan.)
5. Let it stand for 20 minutes while preheating the oven to 350 degrees.
6. Bake at 350 degree for 45-55 minutes, or until a toothpick comes out clean.
7. Cool bread in pan for 15 minutes, then remove from pan and finish cooling on a wire rack.

I served the sliced bread with Einstein's peach/mango schmear. Mmmm! Tasty!

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