Apricot Almond Bread

Now that it's cooling off, I'm starting to bake again! It's an exciting time of year. Sadly, I didn't have any zucchini this year (cursed squash bugs!) but I've been baking bread again for a few weeks. So today when I got up and it was one of those lovely fall mornings perfect for baking, I went in search of my trusty Fannie.


This bread was a bit odd, to be honest. I like nuts in bread, but I always use pecans and walnuts. The almonds were just a wee bit odd to me. But the apricots were delicious, and I think I would make it again.

For this, I did change it up a little b/c I only had 1 c. of apricots and Fannie calls for 1.5. So I adjusted the water and flour as well.

Without further ado, here is the recipe I made:

Ingredients:
1 c. chopped dried apricots
1 c. boiling water
2 tbsp. butter
1/2 c. sugar
1 c. white flour
1 c. whole wheat flour
1 tsp. baking soda
1 c. sliced almonds
1 egg
1 tsp. orange extract

Instructions:
Preheat the oven to 350 and butter a loaf pan.
In a medium/large mixing bowl, add the apricots, butter, sugar.
Pour water over them and let sit until lukewarm.
Stir in remaining ingredients, pour into pan, and bake for 1 hr.

I baked for 1 hr 10 minutes, but it was a little too brown on the bottom. So next time I'd cut the time a little. This bread is very crusty on the outside, but an interesting variation on some of the other fruit breads I've had.