See Also: Breads · Breakfast and Brunch · Cakes · Muffins, Pastries, Scones
Apricot, Orange and Pecan Bread
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve for breakfast, brunch, lunch, snack, dinner, and dessert!
3 cups all purpose unbleached flour, sifted or lifted
1 tablespoon baking powder
1/2 teaspoon semi-coarse sea salt
1/2 cup crystalline brown sugar (Sugar in the Raw)
zest of 1 orange
1/2 cup cut up dried Blenheim apricots (San Benito County!)
3/4 cup coarsely chopped pecans
3/4 cup milk
1 egg
1/4 cup orange juice
2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees. In batter bowl, whisk flour, baking powder, sea salt and sugar. Blend in the zest, apricots and pecans. Set aside. In small bowl or glass measuring cup whisk together the milk, egg, orange juice and olive oil. Pour into the flour mixture and blend well, to get everything mixed together. Scoop into a lightly oiled 8 by 4 inch loaf pan, or a small bundt style cake pan, or equivalent. Bake 40-50 minutes, or until nicely browned. Place on cooling rack, allow to stand about 20 minutes before inverting. Slice and serve. Good warm or cold!
Recipe created 2010-05-15.
