This is a lovely, slightly sweet bread – great for breakfast or dessert.
Yield: 1 loaf
Time: 30 mins hands on, 2 hours total
Tools
- small saucepan with lid
- wooden spoon
- large bowl
- whisk
- bread pan
- medium bowl
- sifter
Ingredients
- 1½ c dried apricots, thinly-sliced
- 1½ c water
- 2 flax eggs (2 T ground flaxseed + 6 T water)
- 1 t oil
- 2½ c flour
- 2 t baking powder
- 1 t baking soda
- 1 t salt
- 1 c almonds or walnuts, finely chopped
- ½ c agave
- 2 T vegan butter or margarine, softened
- 1 t vanilla
- ½ t orange zest
Directions
Place the apricots and water in the saucepan and bring them to a boil. Simmer, covered, for 10 minutes, then set aside to cool.
Meanwhile, make the flax eggs in the large bowl and place in refrigerator.
Preheat oven to 350°. Oil the bread pan.
Sift flour, baking powder and soda, and salt into the medium bowl. Add nuts and mix well.
Transfer the apricots and liquid into the large bowl with the flax eggs. Add agave, butter, vanilla, and zest and mix well.
Gradually add the dry ingredients to the wet. Stir only until everything is well incorporated.
Spread into the oiled pan and bake for about 75-90 minutes, until a knife inserted into the center comes out clean.
Notes
This bread is lovely served warm (either right out of the oven or toasted) and topped with cream cheese.
Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
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