Oregon hazelnut-laced chocolate apricot bread
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Oregon hazelnut-laced chocolate apricot bread
  Oregon    Chocolate    Bread    Apricots  
Last updated 6/12/2012 12:45:51 AM. Recipe ID 5853. Report a problem with this recipe.
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      Title: Oregon hazelnut-laced chocolate apricot bread
 Categories: Breads
      Yield: 2 Loaves
 
      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
 




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Recipe ID 5853 (Apr 03, 2005)

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