Yields or Serves:
In my book weekends are for baking as there is something relaxing about baking up something wonderful for family and friends. Try making my Sunflower & Apricot Bread this weekend. Serve it for dessert or breakfast. The sunflowers give this sweet bread a nice crunch.
- 2 3/4 Cups Unbleached Flour
- 1/3 Cup Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter (Cold & Cut Into 1 Tablespoon Pieces)
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Extract
- 1 1/2 Cups Dried Apricots (Chopped)
- 1 1/4 Cups Salted Sunflower Seeds (Divided)
- 1 Cup Whole Milk (Cold)
- Preheat your oven to 350 degrees.
- Grease a loaf pan and set aside.
- In large-size bowl, combine flour, sugar, baking powder, and kosher salt. Cut in butter, using a pastry blender, until mixture resembles coarse meal. Stir in chopped apricots, 1 cup sunflower seeds, vanilla, and lemon extract. Pour in milk and stir until mixture is well combined.
- Transfer batter into prepared loaf pan and smooth top of batter out. Sprinkle 1/4 cup reserved sunflower seeds on top of batter. Place in oven and bake for 50 minutes until top is golden brown. Remember that each oven heats differently so test to make sure done by inserting toothpick in center.
- Remove from oven and let cool 20 minutes before removing from pan.
- Turn out onto plate. Very carefully turn over so that sunflower seed side is up. Cool completely before cutting.
- Before serving slice into pieces and transfer to serving plate.
- Makes 1 loaf.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen