Monday, September 21, 2009

Whole Wheat Apricot and Raisin Bread or Muffins

This is a quick bread (as opposed to a yeast bread) and can be made into muffins as well. It makes terrific toast for breakfast; its dense texture soaks up lots of butter!

From Bob's Red Mill flour bag

  • 1/4 c. dried apricots
  • 3/4 c. milk
  • 2 c. whole wheat flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 t. nutmeg
  • 1/4 c. butter
  • 1/4 c. sugar
  • 1/4 c. raisins
  • 1 egg, beaten

  1. Chop apricots into 1/2-inch pieces and soak them in milk for 4 hours.
  2. Preheat oven to 350 degrees (400 or so if you make muffins).
  3. Place the flour, baking powder, baking soda, salt and nutmeg in a bowl and cut in the butter. Add sugar and raisins. Make a well in the center and pour in beaten egg, milk and apricots. Mix well to make a soft dough.
  4. Place mixture in a greased 8x4-inch loaf pan (or greased muffin tin). Bake for 30 minutes (20 for muffins) or until a toothpick stuck in center comes out clean.
  5. Turn onto a wire rack to cool.
Makes 1 loaf or 12 muffins

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