I should know by now, but somehow in the moment it always feels so right… word of advice for any who has yet to experience this-when you are pregnant….never ever buy in bulk! I can’t count how many times I have walked through a grocery store and seen something that looks more appetizing then anything else, and so I buy a bunch thinking, “yes, I found something, I actually like right now”! Most of the time I can’t even wait until I am finished shopping to pop whatever that magic food of the moment is in my mouth. Almost always, if not every single time, after that I never want to see that food again. Pregnancy is the most bizarre thing as I am sure many of you can attest!
You may have noticed a lot of baking on my end and I apologize for the lack of diversity! I would love to show some cooking stuff but my spice cupboard is still a scary space. Every time I open it I face my nose in the opposite direction and breathe out trying to avoid any chance of inhaling any type of scent as a grab what I need. Has anyone else experienced this or am I just being a big wuss? My hubby swears he can’t smell anything-but that is impossible…completely impossible! Normally I love cooking… probably more than baking, but my meals lately are as fancy and fun as take out and cereal. I hope to crossover to the cooking soon, but until then I will take care of your sweet tooth and baking needs
So this apricot loaf is the lifesaver of the apricots that I bought a million of and ate only two. I can’t stand to waste food so this weeks the star ingredient was a no brainer. This GF loaf is for the apricot lover! I used the base recipe of Peggy’s Famous Coconuts Chocolate Chip Banana Bread to create this fruity loaf!
This bread is moist, flavorful with a bit of tart! A warm piece with a spread of butter and apricot jam will make this the ultimate homey treat!
- 1 cup flour (Gluten Free All Purpose Baking Flour)- Bob’s Red Mill’s
- ½ cup sugar
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 eggs
- 4 tablespoons sour milk or soy milk (almost 4 tablespoons of the milk mixed with 1 teaspoon vinegar)-let sit for two minutes-it will curd slightly
- 1 stick butter softened
- 1 cup mashed ripe apricots (5-7)
- Heat oven to 350 Degrees F
- Mix dry ingredients in a bowl
- Mix wet ingredients in another bowl
- Mix dry and wet ingredients together
- Pour into greased and floured bread baking pan
- Sprinkle top with brown sugar
- Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.