This makes me think of the Cranberry Nut Bread that I won First Place for at the Gold Country Fair, except this bread isn’t as sweet and dense. This is more of a bread with bits of lovely sweet, tart, and nutty added to it, instead of just a bit of bread holding all those goodies together. It is a perfect bread to serve with a nice English Breakfast tea, or to congratulate yourself for completing some kind of hard work, like getting up to turn off or on the tv and taking a shower, even though you have no where to go that day. Treat yourself! You deserve it.
Now get ready, because this recipe is super easy and if you blink, you might miss something. It’s perfect for me, because it’s hot outside and I’m doing the smart thing and turning on my oven to (apparently) try and beat the sun at its own game.
Chop up the dates and nuts. I chose pecans, because they are buttery and sweet and delicious and I thought they would play nicely with the dried fruit. Boil some water and pour over the whole, dried apricots. After 10 minutes, drain and dry and chop.
Pour flour into a bowl. Measure 1 cup brown sugar and put in bowl with flour. Scoop nuts and dried fruit into bowl and mix well. I stuck my hands in there and really got it going. I wanted to make sure that all of the clumps of apricots and dates were broken up. I’m a destroyer of relationships that way.
Crack an egg into dry mixture and pour in 1 1/2 cups milk. Stir well. Pour into a greased loaf pan and knock it against the counter to loosen up an air. Let it sit for 15 minutes while you contemplate the universe….or check your email and Facebook page.
Place in 350 degree oven for 1 hour and 15 minutes. I checked mine at 1 hour and 10 minutes and a toothpick came out completely clean, making me think I should have checked it at 1 hour. Let it cool on counter for 10 minutes, then dump it out on a cooling rack to cool completely before storing.
Not only does this bread taste delicious, with its crunch and sweetness, but it looks good, too! And don’t go thinking that the heat has gone to my head…I realize that I changed the name from ‘Dessert Date Bar’ to ‘Apricot Date Nut Bread’, but it is not sweet or sticky enough to be considered a dessert and it is very far from being a dense, flat bar, so I am sticking with my title change. You let me know if you disagree. Actually, I’d rather have more positive comments, so please let me know if you agree with me. I could listen to that kind of encouragement forever.
This bread was completely worth making on a record high heat day. I’m going to go pass out now.
Apricot Date Nut Bread
- 1/2 c. chopped dates
- 1/2 c. apricots (chopped)
- 3/4 c. chopped nuts
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 3 c. flour (sifted)
- 1 1/2 tsp. salt
- 1 c. brown sugar
- 1 egg
- 1 1/2 c. milk
- Pour boiling water over the apricots and let stand for 10 minutes.
- Drain and cut apricots into small pieces.
- Mix apricots with dates and nuts.
- Mix the sifted flour, baking powder, baking soda, and salt.
- Add brown sugar and fruit/nut mixture. Mix well.
- Stir in the unbeaten egg with milk.
- Pour into greased loaf pan. Let stand 15 minutes.
- Put in oven and bake at 350 degrees for 1 hour and 15 minutes or until done.
- Makes one big loaf.