Apricot Quick Bread
VG, WF, SF

Ingredients

1 cup dried apricots
Boiling water
1 egg
2/3 cup honey
2 tbs melted butter or oil
1 cup apricot nectar  OR frozen
-- concentrated orange juice
1 tsp vanilla
1/2 cup chopped nuts
2 cups spelt flour
2 tsp baking powder
1 tsp soda
1 tsp salt
1/4 tsp ginger

Directions

Preheat oven to 350 F. Pour boiling water over apricots and let steep about 10 minutes. Drain and chop apricots. Beat egg until light and slightly thick. Add honey, oil, juice and vanilla. Add apricots and nuts. Mix flour, baking powder, soda, salt and ginger. Fold flour mixture into liquid. Pour into greased pan and bake about one hour. Cool on rack 10 - 15 minutes before removing from pan.

"A recipe from my kitchen. Adapted from The Garden Way Bread Book."

Helen Beaulieu, tester

Recipe published: Winter, 2000

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