Apricot, Pine Nut & Ginger Breakfast Bread Tarifi

Malzemeler

• 5 Cups All-purpose Flour, 1 Cup Granulated Sugar, 1 Cup Brown Sugar, 6 Teaspoons Baking Powder, 1 1/2 Teaspoons Salt, 1 1/2 Cups Pureed Apricots (May Use Baby Food Jars), 2 Eggs, 1 1/2 Cups Milk, 6 Tablespoons Oil, 1 1/2 Teaspoon Vanilla Extract, 2 Tablespoons Grated Fresh Ginger, 1 1/2 Cups Lightly Toasted Pine Nuts (Keeping 1/4 Cup Aside), 1 1/2 Cups Chopped Dried Apricots

Hazırlanışı

1. Preheat the oven to 350 degrees F. Mix together in one bowl the eggs, milk, oil, vanilla, and pureed apricots until smooth. In a separate bowl mix together the flour, baking powder, salt, and sugars. Add the dry ingredients to the egg mixture and stir together just until moistened, then stir in the apricots, and pine nuts. Divide the mixture into two 8 X 4 inch greased loaf pans, sprinkle the remaining pine nuts over the loaves and gently press to help them stick. Bake for 45 minutes, or until a skewer inserted into the center comes out clean and loaves are golden brown. Cool for 10 minutes then remove from pans and cool completely on wire rack. To store, wrap in aluminum foil and store in an airtight plastic bag in the refrigerator for 5 to 6 days.

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