Whole Wheat Apricot Bread Recipe
Ingredients
| Vegetable oil spray | ||
| Dried apricots | 1 Cup (16 tbs), chopped | |
| 1/4 cup acceptable vegetable oil | ||
| Honey | 1/2 Cup (16 tbs) | |
| Boiling water | 2/3 Cup (16 tbs) | |
| 2 cups whole-wheat flour | ||
| Baking soda | 1/4 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| 1 cup chopped, unsalted dry-roasted pecans | ||
| 1 egg slightly beaten | ||
| 1/2 cup evaporated skim milk | ||
Directions
Preheat oven to 350° F.
Lightly spray three 6-x-3-inch loaf pans with vegetable oil.
Put apricots in a bowl.
Add oil, honey and boiling water.
Set aside to cool.
In a large bowl, mix together dry ingredients and nuts.
Set aside.
Place egg and milk in a small bowl and stir to mix well.
Add to apricot mixture and stir until well blended.
Add liquid mixture to dry ingredients all at once.
Mix just until dry ingredients are dampened, then stir 10 more strokes.
Pour batter equally into three prepared loaf pans.
Let stand at room temperature 10 to 20 minutes.
Bake 30 to 35 minutes.
Cool thoroughly.
Wrap in foil and store overnight before slicing.
Lightly spray three 6-x-3-inch loaf pans with vegetable oil.
Put apricots in a bowl.
Add oil, honey and boiling water.
Set aside to cool.
In a large bowl, mix together dry ingredients and nuts.
Set aside.
Place egg and milk in a small bowl and stir to mix well.
Add to apricot mixture and stir until well blended.
Add liquid mixture to dry ingredients all at once.
Mix just until dry ingredients are dampened, then stir 10 more strokes.
Pour batter equally into three prepared loaf pans.
Let stand at room temperature 10 to 20 minutes.
Bake 30 to 35 minutes.
Cool thoroughly.
Wrap in foil and store overnight before slicing.
Chef
