Apricot orange quickbread

Rainy Saturday mornings are perfect for baking.  This morning I tried this apricot orange quickbread from the Moosewood Restaurant's New Classics cookbook as a surprise for Matt:

Grated orange peels smell divine

The finished product, dusted with powdered sugar

Apricot Orange Quickbread

The original recipe is found in Moosewood Restaurant's New Classics cookbook, but I've modified it a bit for more orange and cinnamon flavor, and a tad bit healthier.

1 1/2 c chopped dried apricots

1/4 c freshly grated orange peel

1 1/2 c fresh orange juice

1/4 c vegetable oil

3/4 c rolled oats

1 c whole wheat flour

1 1/2 c unbleached white flour

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 c melted butter

1/2 c honey

2 eggs

1 c milk

1. preheat oven to 350, lightly oil two 8x8 loaf pans.  Alternatively, you could split the batter between a loaf pan and a muffin tray.

2. place apricots, orange peel, and 3/4 c orange juice in a sauce pan and bring to a boil over high heat.  Remove from heat and place aside to cool.  In a small bowl, combine oil and remaining 3/4 c orange juice.  Add in the oats and stir well.  Set the oats aside to soak for at least 5-10 mins, or until you're ready with the rest of the ingredients.

3. In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.  In a separate bowl (you use a lot of bowls for this recipe), combine butter, honey, eggs, and milk.  Whisk wet ingredients together until smooth and custardy.  Now mix in the cooled apricot mixture and the oats.  Add the custard mixture to the dry ingredients slowly and stir until just mixed.

4. spoon half the batter into the loaf pan, and the other half into muffin trays or into another loaf pan (you could also use 9" round cake pans).  Bake loaf pans for 40-45 mins, and bake muffins for about 30-35 mins, until a toothpick inserted in the center comes out clean.  Serve warm, fresh from the oven with a bit of butter and a sprinkle of confectioner's sugar.  This would also be delicious with a smear of apricot jam and cream cheese for brunch.