Apricot and Peanut Loaf

It’s been so cold and dark lately, that I have been craving a lot of baked goods. Or maybe I have been craving a warm kitchen. I also have been craving nuts and dried fruit. They do not really replace fresh fruit, I buy a lot of apples and oranges these days. But dried fruits usually become a important part of my diet during the autumn and winter months. Who knows, maybe I am a reborn squirrel.

(For me food is often about comfort and I admit that during winter I feel like I need to build some reserves. I know that is nonsense, especially since I live in a country where food is affordable (at least for me) and always available…But still this behaviour is part of the season for me.)

Apricot and Peanut Loaf

For the loaf:
240 g (2 cups) whole wheat flour
120 g (1 cup) all-purpose flour
50 g (¼ cup) sugar
1 ½ teaspoons instant yeast
1 teaspoon cinnamon
½ teaspoon salt
270 ml (1 cup + 2 tablespoons) water
2 tablespoons rapeseed (canola) oil

For the filling: 100 g (3.5 oz) dried apricots, chopped
75 g (½ cup) roasted and salted peanuts

Combine flours, sugar, yeast, cinnamon and salt in a bowl. Mix with a spoon. Add water and oil. Knead the dough for 10 minutes, or until smooth and pliable. Cover the bowl with a damp kitchen towel and let the dough rest in a warm place until doubled in size (about 60 minutes).

Preheat the oven to 200°C (400°F). Grease a loaf pan and set aside.

Transfer the dough to a lightly floured surface and shape into a rectangle (17 x 38 cm). Sprinkle nuts and apricots on top. Roll into a log and place in a greased loaf pan. Cover and let raise for another 45 minutes. Bake for 30 minutes or until golden brown.

12 thoughts on “Apricot and Peanut Loaf

  1. was für ein brot! so saulecker.. hab das ganze als zimt-rosinen-brot (mit pecans) gemacht, weil ich vollkorn wollte und dein zimtschneckenbrot eben kein vollkorn beinhaltet, und die umwandlung hat ganz hervorragend funktioniert. mensch, du hast einfach so gute rezepte hier. ich bin immer wieder begeistert.

  2. Mmmm, good job, that looks delicious and perfect for Autumn. I’m loving baking for Operation Icing at the moment because my kitchen’s always warm and cozy!

  3. I totally understand the “building up reserves” – it’s natural, and I tend to up my calories without intending to in the winter. Warm oatmeal, vegetable stews, pumpkin-anything… mmm.
    I would love to try this recipe though! I’ve never tried cooking with apricots, but this looks like a good combination. & unfortunately I lack an oven, but it might be possible sometime during Christmas break :)

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