Oregon Hazelnut-laced Chocolate Apricot Breadbreads 1 cup boiling water 1 cup dried apricots 1/2 teaspoon baking soda 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1 1/4 cup all-purpose flour 3/4 cup whole wheat flour 3/4 cup unsweetened cocoa 3 teaspoon double-acting baking powder 1 cup chopped oregon hazelnuts Pour boiling water over apricots and let stand until just tender; don't oversoak. Drain off water and reserve. (If you don't 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. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board |
