Tea Bread Tuesday: Apricot Raisin Bread

It's a true testament to how good this bread is, that, even though I botched the baking time, it still came out delicious. 

I should rename this bread "Discombobulation Bread" in honor of my mood while I was preparing it.  I couldn't get a system going as I prepared the bread.  I was so distracted that I kept losing track of what I was doing and had to measure a few ingredients a couple of times . . .  I even remarked to my DH that this bread was a lot of work, just because it called for soaking the apricots and raisins in boiling water . . . that little extra step was frustrating me to no end!

I finally popped it in the oven, and ran upstairs to my office to file a couple of warranty booklets that had been lying around since Christmas, then on top of my desk I noticed a friend's birthday card I'd been meaning to send . . . then there was the envelope with my friend's new address that had to be transferred to my address book . . . then there was a sock that needed to be put away, not two socks, mind you, just one . . . and where's the second one?  Ah!  There it is!  In the sock drawer!  And, since I was upstairs, I decided I may as well take my shower and get dressed . . . and while shampooing my hair, I suddenly remembered:  THE BREAD!!!!  I yelled down at my DH to check the bread, but it was already too late - the bread wasn't burned but it was definitely overdone, and somewhat dry.

So instead of a moist tea bread, I ended up with a bread that had the texture of panetone - a dry Italian fruit cake.  But heck, I wasn't about to throw it out!  We've been dunking it in our tea and coffee!

The bread was so tasty!  I'll be making this one again for sure - but baking it for the correct time . . . after I take my shower . . .

Here's the recipe (from The Silver Palate Cookbook):

1 cup boiling water, approximately
¾ cup coarsely chopped dried apricots
½ cup raisins
3 tablespoons plus ½ cup granulated sugar
1/3 cup oil
2 eggs, beaten
2¼ cups unbleached, all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2/3 cup milk
3/4 cup unprocessed bran

1. Preheat oven to 350°F.  Grease a 9 x 5 x 3 inch bread pan.
2. Pour boiling water over apricots and raisins just to cover.  Let sit for 10 minutes.  Drain well and add 3 tablespoons sugar.  Mix well.
3. While fruit is soaking, add the remaining ½ cup sugar to the oil and beat well.  Add eggs, one at a time, beating until well mixed.
4. Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture.  Fold in fruits.
5. Pour mixture into prepared pan.  Bake for 1 hour, or until a cake tester inserted in the center comes out clean.
6. Remove from oven and cool for 10 minutes.  Remove from pan and cool on a cake rack.

1 loaf