APRICOT CARROT BREAD

Apricot Carrot Bread image

Provided by Sydney Mike

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

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1 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup natural bran
1/3 cup vegetable oil
1/3 cup honey
1/2 cup buttermilk
2 eggs
1 cup shredded carrot
1 lemon, zest of
1/3 cup dried apricot, diced small
1/4 cup sunflower seeds
1/3 cup golden raisin

Steps:

Preheat oven to 350 degrees F, & butter a 9 inch loaf pan.
In bowl, whisk & mix together flour, baking powder, cinnamon, nutmeg & ginger, then whisk in bran.
In large bowl, whisk together vegetable oil, honey, buttermilk & eggs, until well blended.
Add carrots, zest & apricots, & stir until well blended.
Add flour mixture, seeds & raisins, & blend until all the flour is just moistened. DO NOT OVERBEAT.
Pour into buttered pan.
Bake 40-50 minutes or until toothpick in the middle comes out clean.
Remove pan from oven & let cool 10 minutes on wire rack.
Remove loaf from pan & let cool completely on wire rack.