Apricot Pistachio Loaf

I made this loaf for a Mealku event, maybe you remember the breakfast marathon that I catered a little over a month ago. I got good reviews and it is entered on my recipe page, It was requested again for pick up today and I remembered I had never posted the recipe here, well thats sort of not true. I use the same recipe but make substitutions so this is actually my banana bread recipe with apricots and pistachio’s. It is a really good recipe, moist and flavorful. The apricots were I think the last apricots anywhere for the season, I normally poach them but since seeing the roasting method for figs a few weeks ago I decided to give that a try and it’s really good. I roasted the apricots with some cognac, vanilla bean, cinnamon and allspice, they are pretty amazing. NOTE: you do not have to use cognac or any type of alcohol you can use water or apricot nectar or even apple juice.

apricots

Roasted Apricots

1 lb ripe apricots split in half and pit removed

1/4 cup organic sugar

1/4 cup honey

1/4 cup cognac or brandy

1/4 cup water

1 vanilla bean (whole)

1 cinnamon stick

3 whole allspice

Pre heat oven to 400 degree’s. Place the apricots cut side down in a non reactive baking pan, add the cognac, spices and vanilla bean, sprinkle the sugar on top of the apricots and then drizzle the honey. Bake uncovered for 20-25 minutes or until apricots are soft and the wonderful aroma fills the room. I spoon into canning jars while hot spices vanilla bean and all and let them sit until cooled then refrigerate.

Loaves

Apricot Pistachio Loaf

Makes one 9 inch loaf or 3 mini loaves

1/2 cup unsalted butter at room temperature

1 cup sugar

2 eggs at room temperature

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

1/4 tsp cardamom

1/4 tsp powdered ginger

1 tsp vanilla extract

1/2 cup sour cream

1 heaping cup of the roasted apricots chopped with a little of their juices

1/2 cup chopped pistachio’s plus a little to sprinkle on top of loaf

Pre heat oven to 350 degree’s, butter or spray the bottom of a loaf pan or pans and set aside. Cream softened butter and sugar in mixing bowl, beat in the eggs one at a time until creamy and fluffy. Sift flour, baking soda, salt and spices into the butter and stir to combine, Add the sour cream, apricots, vanilla and pistachio’s, stir to combine. Spoon into loaf pan smooth top, sprinkle pistachio’s on top and bake for approximately one hour. It’s done when it’s golden brown and skewer inserted into the middle comes out clean. Let cool in pan for 10 minutes then invert onto cooling rack, let cool completely before slicing.