Perfect for Spring, with Just a Touch of Lavender

I don’t know why apricots and blueberries aren’t teamed up more often: They look and taste great together as this hearty, full-flavored loaf proves.  Plumped up with orange juice, the chopped dried apricots add their distinct sweet-tart fruitiness and moistness throughout, while the blueberries contribute their lush berry goodness here and there. A uniquely heady blend of lavender, orange zest, vanilla and almond extract also enhances the bread—which smells absolutely heavenly as it bakes.

The bread is a nice addition to a brunch, lunch, or tea, coffee or dessert table. As you can see, it is festive enough for a fancy spring or summer occasion. Decorating the loaf top with apricot and blueberry “sunflowers” is easy; just be sure to add the pieces before the glaze sets.

Glazed Apricot & Blueberry Bread

 

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This bread is a great addition to a spring brunch, luncheon, or other festive occasion. Tip: It’s best to use plump, moist dried Turkish apricots in this recipe. They are milder and more tender than American dried apricots. Plus, they are usually easier to find and easier on the budget than American ones.

Author: Nancy Baggett

Ingredients

• 1 cup chopped dried apricots, plus 3 or 4 whole apricots cut into eighths to form flower petals, as shown
• 2/3 cup orange juice
• 2 1/2 cups all-purpose unbleached white flour
• 1 cup plus 2 tablespoons granulated sugar
• 1 teaspoon very finely chopped or coarsely ground dried culinary lavender buds
• 2 teaspoons baking powder
• 1/2 teaspoon each baking soda and table salt
• 1/2 cup canola oil, safflower oil or other flavorless vegetable oil
• 1 5.3 ounce carton low-fat or full fat peach or orange Greek-style yogurt
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated orange zest (orange part of the orange skin)
• 3/4 teaspoon almond extract
• 3/4 cup fresh blueberries, plus 4 or 5 small berries for forming flower centers, as shown
• 3/4 cup powdered sugar combined with 1 tablespoon orange juice
• Green food color, preferably botanically based, optional

Instructions

1. Place a rack in the middle third of the oven; preheat to 350 degrees F. Generously coat a 9- by 5-inch (or similar) loaf pan with nonstick spray.
2. Combine the apricots and orange juice in a medium saucepan over medium heat. Stirring occasionally, bring the mixture to a boil. Then lower the heat and gently boil for 5 minutes. Set aside until cooled to warm; must of the juice will be absorbed.
3. In a large bowl, thoroughly stir together the flour, sugar, lavender, baking powder, baking soda, and salt. Stir in the oil until evenly incorporated throughout.
4. In a 2-cup or larger measure, using a whisk or fork, whisk together the yogurt and enough water to yield 1 cup; whisk until completely smooth. Whisk in the egg, vanilla, orange zest, and almond extract.
5. All at once, add the yogurt mixture, apricot mixture and blueberries to the flour mixture, gently stirring just until thoroughly incorporated but not over-mixed. Reach down to incorporate all the flour on the bottom, but for a tender bread avoid excess mixing. Immediately spoon the batter into the pan, spreading out evenly to the edges.
6. Bake on the middle oven rack for 60 to 75 minutes or until well browned on top and a toothpick inserted in the middle until touching the pan bottom comes out clean. The top may start to brown too much so cover loosely with foil the last 20 minutes of baking.
7. Let the pan stand on a wire rack for 20 to 30 minutes or until cool to the touch. Run a table knife around and under the edge of the loaf to loosen it. Turn it out and place it top-side up on a wire rack. Cool thoroughly.
8. For the glaze: Thoroughly stir together the powdered sugar, orange juice and, if necessary, enough water to yield a slightly stiff spreading consistency. Stir it until completely lump free. With the loaf on a rack set over wax paper, evenly spread the glaze over the loaf top (not sides). Transfer to a serving platter. If desired, reserve a little of the glaze and tint it spring green with food color. Press the blueberry centers and apricot “petals” into the wet glaze to form flowers as shown in the photograph. Stiffen the reserved green-tinted glaze slightly with a little powdered sugar. Put it in a sturdy plastic baggie; close tightly. Snip a small hole in one bottom corner for piping, then pipe stems, leaves or other simple decorations on the bread top as shown. Let the loaf stand a few minutes until the glaze sets, then slice and serve.
9. Keep the loaf airtight at room temperature for up to 3 days. Or freeze the loaf unglazed wrapped airtight in heavy plastic bag for up to 1 month. Add the glaze and “flowers” after the loaf is thawed. Makes 1 large loaf, 13 to 15 servings.

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