foodie friday: honey apricot bread

-1i’ve had one of those weeks where everything seems just a little… off. not bad, just… off. you know what i mean? i have a conversation with someone and i walk away feeling like an idiot, thinking, “i can’t believe i said that.” or i try to be a friend to someone i don’t know well and afterwards, i feel like i let them down and it wasn’t enough. most of it is in my head. (i hope)

food is always therapeutic. i know if i follow the measurements, it will turn out the way it is intended. and i know what substitutions need to be made in order to make it more me. baking calms. more than anything, my head needed a break and i needed to give myself a break and so i did something that is beginning to feel more natural each time i try – i baked bread. and it turned out okay, just how everything else will with a little patience and perseverance, following the instructions but tweaking them in order to be me. (the little vintage apron i’m wearing above always seems to help as well)

HONEY APRICOT BREAD (adapted from today’s nest)

  • 250 grams all purpose flour / 130 grams wheat flour (will use almond and coconut flour next time)
  • 1 T baking powder
  • 1/2 t salt
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1 1/4 c milk (will use rice/coconut milk next time)
  • 1/3 c honey
  • 1 egg
  • 2 T coconut oil, melted
  • 160 grams apricots, cut into small pieces
  1. Chop apricots into small pieces (about 1/4 inch cubes).  Place in a bowl and pour very hot water over them.  Allow them to soak for 20 to 30 minutes.
  2. Preheat oven to 350F.
  3. Lightly grease loaf pan or line with parchment.  Set aside.
  4. Sift together flour, baking powder, salt, cinnamon, and nutmeg in a bowl.  Whisk to mix together thoroughly.
  5. In a separate bowl whisk together egg, milk, honey, and oil. Pour over dry ingredients.  Mix just until dry ingredients are moistened.
  6. Drain apricots and gently fold into batter.
  7. Immediately pour batter into prepared loaf pan and bake for 60-70 minutes.
  8. Remove and allow to cool completely before serving.

this bread is pretty amazing. it’s moist and dense, perfect with a little butter and jarlsberg. it was so good i shared it with a few friends and they were fans! there were a few pieces left over 3 days later and even when toasted – perfection.


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