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Apricot-Raisin Bread

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Apricot-Raisin Bread has a munchy taste. The eggs with milk gives the Apricot-Raisin Bread a prefect taste. Must catch it.
Ingredients
  Boiling water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Coarsely chopped dried apricots 3⁄4 Cup (12 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Granulated sugar 11 Tablespoon (3 Tablespoons Plus 1/2 Cup)
  Oil 1⁄3 Cup (5.33 tbs)
  Eggs 2 , beaten
  Unbleached all purpose flour 2 1⁄4 Cup (36 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs)
  Unprocessed bran 3⁄4 Cup (12 tbs)
Directions

Preheat oven to 350°F.
Grease a 9 x 5 x 3 inch bread pan.
Pour boiling water over apricots and raisins just to cover.
Let sit for 10 minutes.
Drain well and add 3 tablespoons sugar.
Mix well.
While fruit is soaking, add the remaining 1/2 cup sugar to the oil and beat well.
Add eggs, one at a time, beating until well mixed.
Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture.
Fold in fruits.
Pour mixture into prepared pan.
Bake for 1 hour, or until a cake tester inserted in the center comes out clean.
Remove from oven and cool for 10 minutes.
Remove from pan and cool on a cake rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Bread
Interest: 
Gourmet

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