Apricot-Almond Honey Bread

This Apricot-Almond Honey bread recipe is actually really healthy (from the original Moosewood cookbook). It's very low in fat (unless you slather it with butter afterwards, like I did), and uses honey instead of sugar. Not too sweet, but satisfying and wholesome.

See the recipe after the jump...

Apricot-Almond Honey Bread (from The Moosewood Cookbook)

1 1/2 Cups thinly sliced dried apricots

1 1/2 Cups water

2 1/2 Cups flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

2 Tbs softened butter

2/3 Cup honey

1 egg, beaten

1/2 to 1 tsp orange rind

1 Cup finely chopped almonds

1. Preheat oven to 350 degrees F. Butter a large loaf pan.

2. Place apricots and water in a small saucepan and bring to a boil. Reduce and simmer (covered) for 10 minutes. Then set aside to cool for 15 minutes.

3. Sift together dry ingredients (except almonds)

4. Stir together the butter, honey and vanilla into the cooled apricot mixture. Mix in the beaten egg.

5. Add the dry ingredients, the rind and the chopped almonds, and mix minimally but well.

6. Pour into the greased bread pan and bake for 1 1/2 hours, or until an inserted toothpick comes out clean. 

7. Allow bread to cool on a wire rack, then enjoy!