“Can you cook me something vegetarian puleeeeeese?!”
I get asked this on almost every shift that I work with my lovely host Danielle. Not wanting to disappoint I had to come up with something awesome to share at work. Evan’s sister brought us a bunch of apricots from the Okanagan and we had a couple left over nectarines so I thought I’d make Nectarine Apricot Bread, using the whole wheat flour I just bought and I am VERY excited about it.
Nectarine Apricot Bread
1 large nectarine (peeled)
6-8 apricots (peeled)
2 ¼ cups whole wheat flour
½ cup white sugar
½ cup liquid honey
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1 tsp baking powder
Preheat your oven to 325 degrees. Score an “X” into the bottom of the apricots and nectarine. Poach the fruit for about 1 minute then shock them in an ice bath. Use a paring knife to peel the skin off, it should peel off easily. Halve the fruit and take out the pits. Puree the fruit in a food processor and set aside.
In a separate bowl, cream the sugar, honey and butter. Add the vanilla and the eggs one at a time. In another bowl mix all of the dry ingredients. Mix the fruit with the egg mixture, and then mix in the dry ingredients. Don’t over mix the batter, just stir until the flour disappears and that’s it.
Spray with cooking oil and flour a loaf pan. Pour the batter in and bake on the middle rack for about 60 – 70 minutes. If you want to make muffins cook for about 30 – 35 minutes. To test if it’s done, stick a toothpick into the loaf, if it comes out clean its finished! Yum!
I used this same recipe the day before but replaced the nectarine and apricots with 2 bananas and about 1 cup of halved cherries. Add the cherries last to preserve their shape. It was very yummy too.
Calories 242, carbs 39g, fat 9g, protein 5g