Tulip Apricot Box
Dana
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La Belle Cuisine - More Bread Recipes

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Apricot Coconut Bread

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is indescribable in its evocation of innocence and delight..."
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Ranunculae and Apricots
Sally Wetherby
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Apricot Coconut Bread
Bon Appetit April 1988

3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup sugar
2 eggs, beaten to blend
3/4 cup finely chopped dried apricots
1/2 cup shredded unsweetened coconut
1/4 cup fresh orange juice
1 teaspoon grated orange zest
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Grease a 9-by-5-inch loaf pan. Cream
butter with sugar in large bowl. Mix in eggs. Stir in apricots, coconut,
orange juice and orange zest.
Sift together flours, salt and baking soda. Add to apricot mixture
alternately with buttermilk, beginning and ending with dry ingredients.
Mix in nuts. Pour batter into prepared pan. Bake until tester inserted in
center comes out clean, about 1 hour. Let stand in pan 10 minutes.
Invert onto rack and cool. (Can be prepared 2 days ahead. Wrap
tightly; chill.)
 

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