Recipe - Oregon Hazelnut-Laced Chocolate Apricot Bread

1 cup Boiling water
1 cup Dried apricots
One half teaspoon Baking soda
One half cup Sugar
One half cup Brown sugar
2 Eggs
1 One fourth cup Allpurpose flour
Three fourths cup Whole wheat flour
Three fourths cup Unsweetened cocoa
3 teaspoon Doubleacting baking powder
1 cup Chopped oregon hazelnuts

Pour boiling water over apricots and let stand until just tender; don't
oversoak. Drain off water and reserve. (If you don't have 1 cup, add more
water to it.) Roughly chop the apricots. Pour liquid into a large mixing
bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then
add the apricots, flours, cocoa, baking powder and nuts, and mix again.
Butter and flour two 9x5x3inch loaf tins. Divide the batter into 2 equal
parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or
until the breads have risen, are dark in color and a toothpick inserted in
center comes out clean. Cool on racks and serve.

Recipes By Oregon Hazlenuts www.teleport.com/~nuts/index.html

Recipe by: LisaFabfood

By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.