Oregon Hazelnut-Laced Chocolate Apricot Bread

2 servings

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Oregon Hazelnut-Laced Chocolate Apricot Bread Ingredients

1 c Boiling water	1 1/4 c All-purpose flour
1 c Dried apricots	3/4 c Whole wheat flour
1/2 ts Baking soda	3/4 c Unsweetened cocoa
1/2 c Sugar	3 ts Double-acting baking powder
1/2 c Brown sugar	1 c Chopped oregon hazelnuts
2 Eggs

Instructions for Oregon Hazelnut-Laced Chocolate Apricot Bread

Pour boiling water over apricots and let stand until just tender; dont oversoak. Drain off water and reserve. (If you dont 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 By Oregon Hazlenuts Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.

Main Ingredient: GrainsCuisine: Uncategorized