Apricot Nut Bread

Wow - I have not posted anything since that potato cheddar cheese soup recipe way back in early December.  Well, I guess that's what the holiday season will do to you sometimes.  Today, however, I needed a very good reason to turn the oven on and add a little warmth to my otherwise chilly house.  Yes, it's even cool here in south Florida.  One slice of this moist and fragrant bread, toasted or not, buttered or not, made into French Toast or not, and you'll be glad you turned your oven on!


APRICOT NUT BREAD
1 cup or more of coarsely cut dried apricots
1 cup of sugar
2 Tbs. of softened butter
1 egg
3/4 cup of milk
3/4 cup of orange juice
3 cups of flour
2 1/2 tsp. baking powder
1 scant tsp. salt
1/2 cup coarsely chopped walnuts

Snip the apricots with your kitchen shears, much easier than trying to chop them with a knife. Pour some hot water over the apricots in a bowl and let sit for a few minutes, then drain.  In a large mixing bowl, mix the sugar, butter and egg thoroughly.  Stir in the milk and juice.  Sift the flour and dry ingredients and stir into the wet mixture. Toss the drained apricots with a small handful of flour. This prevents them from sinking to the bottom of the loaf when baking. Add the apricots and the walnuts to the batter and mix just to combine. Coat a loaf pan with cooking spray. Pour the batter in and smooth over the top. Bake in a preheated 350 degree oven for 60 to 70 minutes. Mine took all of 70 minutes today. A crack in the top of the loaf is normal.  Let the loaf rest in the pan for a few minutes on a rack, then turn out onto the rack to cool, if you can, before slicing.  Use a serrated edged knife for slicing and hold the loaf with your other hand to keep it from splitting.  It's delicious!!

A note to my friends and family who own the book.  In the book, the recipe calls for a different amount of baking powder. I have since lowered this amount to what you see here in this recipe.  When you make the bread, print out this recipe and use the amount I have indicated here, and then make note of it in your cookbook.  Thanks!!