This bread is, of course, easy to make, and the flavors, I think, will wow you. The recipe was inspired by my introduction to chocolate covered apricots. Who knew?! Chocolate and apricot are amazing together. Also, to keep it just a wee bit healthy, there is no oil in this bread at all. Yum yum!
Also, isn’t that color gorgeous!
Step by Step
Fold in apricots and chocolate chips.
Dry ingredients.
Add wet ingredients.
Batter.
Pour into prepared pan.
Baked.
| Prep Time | 8 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
Ingredients
- 1 tablespoon ground flax seed
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cane sugar
- 1 cup plain non-dairy milk
- 1 1/2 teaspoon vanilla extract
- 1/4 cup applesauce
- 1 tablespoon lemon juice
- 1 cup dried apricots diced
- 3/4 cup dairy-free chocolate chips
Ingredients
|
|
Instructions
- Preheat oven to 350F. Lightly grease a loaf pan.
- In a large bowl, combine the flax seed, flour, baking powder, baking soda, salt, and sugar and mix well.
- Make a well in the center of the dry ingredients and add the non-dairy milk, vanilla, applesauce, and lemon juice. Mix until completely combined.
- Fold in the dried apricots and chocolate chips. Pour into prepared pan.
- Bake 45-55 minutes or until toothpick inserted in center comes out clean.
- Let cool 10 -15 minutes than carefully turn out from loaf pan. Slice and enjoy.
Powered by WP Ultimate Recipe
Ooooo dried apricots and chocolate chips? That sounds yummy!
hi can i replace choco chip with anything else?
Sure, nuts would be nice, or maybe another dried fruit. Did you have something particular in mind?
Hello! What size loaf pan please? Thank you–
I use a 9×5 standard loaf pan. An 8 1/2 x 4/12 pan will work great also. The baking time might be slightly more with the smaller pan, though.
Sorry, I made this but something doesn’t work in here. The basic cake is fine, although it could use some cinnamon or other spices. But the chocolate taste is fighting the apricot taste, and the dried apricots make for an odd and unpleasant chew. Maybe the apricots should be soaked first in hot water before adding them to the batter? If I made this again, I would either put in only the apricots (and maybe some nuts), or only the chocolate chips.
This might not be a combination for everyone’s taste buds :-). I was inspired to create this cake after having chocolate-covered dried apricots. Have you ever tried those? I loved the chocolate with the chewy apricot and thought they paired excellently.
Soaking the apricots first will definitely change the overall texture. It’s up to you. Also, I want to verify you diced the apricots — a smaller dice, like what you do in a fruit cake, will change the overall texture as well. Maybe that will improve it for you?
Of course, just using chocolate chips is perfectly fine too! Or substituting walnuts for the apricots. The great thing about recipes is we get to adapt them to our personal tastes :-). Happy Baking. I’d love to hear any changes you make and how they turn out.
Jenny
I really liked this bread; thank you for this oil free recipe. The apricots were really nice in it and it was very chocolaty. I did use a freshly opened bag of dried apricots so they were moister to begin with and not chewy at all in the bread. I will make this again but will use less chocolate chips as I do want the apricot flavour to stand out even more.
Glad you liked it! Yes, feel free to adjust chocolate to apricot ratio. It’s a good point to use a freshly opened bag of apricots, since they do tend to get drier the longer the bag is open. Thanks for the feedback! Jenny