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