This is a lovely, slightly sweet bread – great for breakfast or dessert.
|Directions||Place the apricots and water in the saucepan and bring them to a boil.
Simmer, covered, for 10 minutes, then let cool for 15 minutes.
Meanwhile, whisk together the flaxseed and water and set aside.
Preheat oven to 350°. Oil the bread pan.
Sift flour, baking soda and powder, salt, and walnuts into the other bowl.
Add the remaining ingredients to the flax "egg."
Gradually add the dry ingredients into the wet. Stir only until everything is well incorporated.
Scrape into the oiled pan and bake for about 1½ hours.
|Notes||This bread is lovely served warm (either right out of the oven or toasted) and topped with cream cheese.
Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
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