Apricot Sage Bread
September 22, 2012 § 1 Comment
Today was officially sage harvesting day (all those other days were just warm-ups). There was also a neighborhood potluck tonight, and I was planning to bring banana bread but it needed a friend. And I had apricots leftover from the Habanero Gold pepper jelly (except the 2/3 cup I already cut up to make a second and third batch, by Lester’s request). So,
Apricot Sage Bread
Loosely adapted from Bittman’s quick bread recipe, but made as follows instead of cutting the butter into the dry ingredients. Makes two loaves, or make muffins (probably about a dozen) and reduce the baking time.
about 6 loosely packed tablespoons of chopped fresh sage leaves
2 cups sugar
1.5 cups milk
1.5 cups chopped dried apricots
4 cups flour
2 teaspoons almond extract
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
- Preheat oven to 350 degrees. Grease and flour two 8×5 bread pans.
- Cream together the butter, sugar, and sage. This releases some of the sage oils into the butter.
- Mix in milk, eggs, and almond extract.
- In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Gently mix dry into wet ingredients in a few additions, adding more as soon as the last addition is moistened. Avoid over-mixing.
- Fold in apricots.
- Pour into prepared baking pans. Bake 50-55 minutes at 350 degrees.
- Allow to cool before slicing, unless you are pulling it out of the oven moments before the potluck (oops).
This turned out to be a nice tea bread style. I actually doubled the sage in the recipe above, because I only put in half as much the first time around and it could use more (and would use up more of this overabundance of sage, haha). And the almond flavor did not come through strongly but I think it adds a nice additional flavor that plays well with apricots. Enjoy!