• saucepan
• wooden spoon
• 2 medium bowls
• sifter
• bread pan

• 1½ c thinly-sliced dried apricots
• 1½ c water
• 2½ c flour
• 1 t baking soda
• 2 t baking powder
• 1 t salt
• 2 T softened butter
• ½ c honey
• 1 beaten egg
• 1 t vanilla
• ½ t orange rind
• 1 c finely chopped almonds or walnuts

Simmer, covered, for 10 minutes, then pour into a bowl and let cool for 15 minutes.

Preheat oven to 350°.

Sift flour, baking soda and powder, and salt into a separate bowl.

Mix the butter and honey into the cooled apricots, then add the egg and vanilla.

Gradually add the sifted dry ingredients, orange rind, and nuts into the apricot mixture. Stir only until everything is well incorporated.

Scrape into the buttered bread pan and bake for about 1½ hours.

Adapted from The New Moosewood Cookbook, by Mollie Katzen.

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