Oregon hazelnut-laced chocolate apricot bread

2 Loaves

Ingredients

Quantity Ingredient
1 cup Boiling water
1 cup Dried apricots
½ teaspoon Baking soda
½ cup Sugar
½ cup Brown sugar
2 Eggs
1¼ cup All-purpose flour
¾ cup Whole wheat flour
¾ cup Unsweetened cocoa
3 teaspoons Double-acting baking powder
1 cup Chopped Oregon hazelnuts

Directions

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

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