A few weeks ago, I made a Sally Lunn style apricot bread for writing class. I wasn’t satisfied with the results. While it wasn’t bad, it wasn’t what I craved. It was too savory and too crumbly. I started scouring my baking books and after looking at many recipes decided I wasn’t going to get what I wanted unless I created the recipe myself. And so my foray into recipe development began.
After much research and tasting, the result was:
Apricot Bread with a Hint of Cardamom
Boil 2 c. water and add apricots to soak.
Preheat oven to 350 degrees.
In a large bowl add sugar and melted butter. Beat with a mixer on low until thoroughly combined and creamy.
Add vanilla and eggs to sugar/butter mixture and mix together until well blended.
Sift together remaining ingredients except the milk and slowly beat into sugar/butter mixture alternating flour mixture and milk.
Thoroughly drain apricots and fold into batter. If too wet, add a bit more flour until mix is not runny but not too thick. It should be the consistency of banana bread batter or a rich overnight moisturizer.
Spray a deep nonstick loaf pan with Pam. Pour batter in.
Bake for 45 mins uncovered. Remove from oven and place a piece of foil over the edges of the bread so only the middle is exposed. See here for illustration. Put back in the oven and bake for another 15 minutes or until a toothpick through the middle comes out clean.
Enjoy! When you try out this recipe, please let me know what you think.
Happy Friday everyone!