Saturday, November 27, 2010
Orange Apricot Date Nut Bread
(Inspired and adapted from the Ungourmet. View the original recipe here.)
(Prep Time: 45 minutes Total Time: 1 hour 30 minutes. Makes two 9x5x2 loaves)
1/2 cup (110 grams) coarsely chopped dried apricots
1 cup (175 grams) coarsely chopped dates
1 tablespoon grated fresh ginger or 1 teaspoon (2 grams) powdered ginger
1 tablespoon grated orange zest
1/3 cup triple Sec
1 cup (142 grams) all purpose flour
1 cup (130 grams) pastry flour
2 teaspoons (5 grams) baking powder
1/2 teapoon (1 gram) baking soda
1/2 teaspoon salt
1 teaspoon (2 grams) ground cinnamon
1 teaspoon (2 grams) ground nutmeg
1/4 teaspoon (.5 grams) ground cloves
1/4 cup (57 grams) softened butter
1/2 cup (83 grams) lightly packed brown sugar
2 tablespoons honey
2 teaspoons vanilla extract
3/4 cup fresh squeezed orange juice
1/2 cup chopped pecans
Preheat oven to 5oo degrees (you will reduce to 350 degrees upon placing loaves in oven.).
Lightly grease two regular sized (9x5x2) loaf pans. Line bottoms with parchment paper. Grease the parchment paper.
In a small bowl, combine the apricots, dates, ginger, orange zest and Triple Sec. Allow to sit for thirty minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
Using a stand mixer with a paddle attachment, cream the butter and brown sugar on medium speed for about one minute, scraping sides of bowl as needed. Reduce mixer speed to low. Add the eggs, honey and vanilla. Add the flour mixture and orange juice alternately to the egg mixture and mix just until combined. Fold in the apricot date mixture and the pecans by hand.
Pour batter into prepared loaf pan(s). Place in oven on middle rack and instantly reduce temperature to 350 degrees F. Bake for 50-60 minutes until toothpick comes out clean. Cool in pan for about ten minutes and then transfer to a wire rack for cooling.