Apricot and cornmeal quickbread

by Sunita on November 21, 2008

At last, the fever bug seems to be making a quiet exit from our house, touch wood. Everything is back to normal and everyone is where they should be. In the morning, there were no pale and sad faces looking back at me, but eyes full of life and, of course, mischief. The sun is out, although the strong chilly winds does make one brace oneself.

For breakfast today, I served the following apricot and cornmeal quick bread.

Pureed (almost) dried apricots were added to the batter, which included flour, cornmeal and molasses. Pine nuts were added to give a little richness and also a bit of crunch. I had made it last night and wrapped in foil overnight, after cooling completely. The flavours seemed to have matured well and the slices of the bread spread with butter were really enjoyed by the family.

Here’s how I made it-

What’s needed-

1C dried apricots, soaked in hot water for about 40 minutes
1/2 C of milk
3 small eggs
3 tblsp of melted ghee (found in the Asian aisle of supermarkets or in the local Asian grocery store)/butter
3 tblsp of blackstrap molasses
1/2 c whole wheat flour(atta, found in the Asian aisle of supermarkets or in the local Asian grocery store)
1/2 C coarse cornmeal
1 and 1/2 tsp baking powder
2-3 tblsp of pine nuts

How to-

  1. Pre heat the oven at 180 deg C. Line and grease an 8 and 1/2 by 4 and 1/2 loaf pan.
  2. Place the apricots along with the water in a pan and boil for 2-3 minutes. Drain the apricots and transfer to food processor along with the milk. Pulse till almost smooth and keep aside.
  3. In a bowl, whisk the eggs. Add the molasses and whisk again. Add the ghee/butter and whisk again.
  4. Mix together the flour, cornmeal and baking powder. Add the mixture, in batches, to the egg mixture and fold in.
  5. Fold in the apricot mixture along with 1/2 of the pine nuts.
  6. Tip the mixture into the prepared pan. Tap the pan against the kitchen counter for the air bubbles to escape. Sprinkle the rest of the nuts on top.
  7. Place the pan in the centre of the pre heated oven and bake for about 30-35 minutes, or till a skewer inserted through the centre of the bread comes out clean.
  8. Transfer the bread to a rack to cool completely. Wrap in foil and keep overnight.
  9. Slice the bread with a serrated knife and serve with butter, honey or jam.

notes-

  • I would recommend using the molasses,(which I find in our local whole foods store), and, I believe,that, there is really no great substitute for it. But, if, you can’t find it, use 2 blsp of firmly packed dark brown sugar instead of the three tblsp of molasses. Equal amounts of dark corn syrup, maple syrup or honey also can be used instead of the molasses. The colour and taste of the finished product may vary slightly.
  • I would also recommend keeping the bread to mature overnight. Do make sure it has cooled completely before wrapping in foil.

The bread did come out nicely. The texture is not crumbly, but moist with a mild taste. The kids loved it and Dinesh even asked for some in his lunch box to snack on.

Dinesh and the kids buttered their slices. As for myself, I reached out for the honey,

and drizzled it shamelessly over a thick slice :-)

Enjoy your weekend!

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{ 32 comments… read them below or add one }

1 Happy cook November 21, 2008 at 12:22 pm

Good to here that the fever bug is gone from your place.
You do know how to tempt ppl.
Love the picture with the honey beeing poured.

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2 SMN November 21, 2008 at 12:31 pm

Sunita loved the last pic and happy to hear that the fever bug is gone..

that bread pieces look so rich and yummy..

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3 Uj November 21, 2008 at 1:51 pm

Good to hear that the virus has finally bid a goodbye.. Even I had an attack of virus last weekend :) Bread looks perfectly done. I do not know to bake yet properly.. just in the process of learning :)

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4 Kitchen Flavours November 21, 2008 at 2:21 pm

Wow pics make me hungry. Iam drooling over. Looks yummy.

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5 Ramya Vijaykumar November 21, 2008 at 2:39 pm

Lovely bread… Did you say quick I am in… Wonderful texture… Good that you are back to shape..

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6 FoodyGuru (Srimathi) November 21, 2008 at 2:47 pm

Drool Perfect Pictures. I wanted to have one slice for breakfast.

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7 Chandani November 21, 2008 at 3:02 pm

lovely pictures of the quickbread…would love to eat this right now!!

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8 sowmya November 21, 2008 at 3:09 pm

wow ..those slices are so droolworthy..has come so soft and so perfect..

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9 Divya Vikram November 21, 2008 at 4:09 pm

Looks moist n soft..perfect with honey.

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10 Priya November 21, 2008 at 6:11 pm

Simply delicious…ur last two pics tempting me a lot..lovely bread,looks prefect…

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11 Ivy November 21, 2008 at 6:47 pm

Your bread looks perfect and those pictures with the honey are making me drool.

Thanks again for joining BloggerAid and I have left you a message about the badge on your page.

I shall go and check out who is hosting the Anise Event because I am about to post about some bread rolls I made yesterday.

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12 Chocolate Shavings November 21, 2008 at 7:59 pm

What a nice looking bread!

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13 Lisa November 21, 2008 at 8:16 pm

Brilliant idea to add dried apricots to cornbread. Comfort food this is!

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14 Mike of Mike's Table November 21, 2008 at 8:34 pm

That sounds like a great bread. I keep meaning to try adding cornmeal but I always forget. The apricots and honey sound like a great addition

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15 Pearlsofeast November 21, 2008 at 11:32 pm

Wow Sunita, the bread has come out so nice.Adding pureed apricot is a nice idea.

me too have baked cornmeal bread using yeast.

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16 Rachel November 22, 2008 at 8:10 am

a very moist loaf..I’d like a slice please

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17 Nags November 22, 2008 at 2:26 pm

I think I would have shamelessly gone for the butter :D

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18 Arfi Binsted November 24, 2008 at 2:43 am

oh i love apricots in every form! however, i haven’t tried ones on bread though. it turns out moist by the look of it. yum!

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19 Nirmala November 24, 2008 at 6:48 am

I got a loaf pan during the weekend. Perfect loaf to test it! The slice with the honey drizzle looks heavenly!

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20 Rosa's Yummy Yums November 24, 2008 at 10:19 am

Marvelous! That is an interesting cake! I love that combo! Great shots…

Cheers,

Rosa

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21 Patricia Scarpin November 24, 2008 at 11:28 am

I haven’t baked a quick bread in ages! And apricots are such favorites of mine, Sunita. I’ll have my slice with extra honey, please. ;)

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22 Anonymous November 24, 2008 at 11:45 am

Sunita

On 21st Nov. I had requested for the English equivalent of Lasso fish which apparently you have missed. I would be grateful for a reply
Neville

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23 nicisme November 24, 2008 at 4:01 pm

Glad to hear you are all on the mend!
That bread looks so moist, and I bet the apricot puree added a delicious tang. Love the honey drizzle shot!

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24 Lore November 24, 2008 at 6:20 pm

Such a sweet swet bread! Love the photo with the dried apricots :)

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25 Jo November 25, 2008 at 12:41 am

Now I know what to do with my bag of dried apricots. Thanks for posting this and lovely photos. Can I substite blackstrap with any other molasses?

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26 farida November 25, 2008 at 4:08 am

Love your bread! Dried apricots is such a great addition. Must be delicious!

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27 bee November 25, 2008 at 4:18 am

just 1 cup of flour total? it looks hearty and wonderful. the new header is gorgeous. and i did see your new wordpress site. :-)

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28 Ivy November 25, 2008 at 4:42 am

There’s an award for you on my blog.

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29 Aparna November 25, 2008 at 12:10 pm

Nice to know everyone’s ok. The change in seasons seems to bring with it these fevers. We have also just got back after being unwell.:)

This bread indeed looks moist. What would you substitute for blackstrap molasses, Sunita?

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30 Gloria Chadwick November 25, 2008 at 6:47 pm

Your apricot and cornmeal quick bread looks wonderful. Perfect for breakfast.

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31 New York's Delight November 25, 2008 at 9:34 pm

Delicious…the pictures are beautiful!

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32 Sharmi November 26, 2008 at 12:34 am

awesome pics, very tempting! it is a must try recipe!!

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