Whole Wheat Apricot Bread
|Chopped dried apricots||1 Cup (16 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Honey||10 Ounce (1/4 Cup Plus 2 Tablespoons)|
|Whole wheat flour||2 Cup (32 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Baking powder||2 Teaspoon|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Prune puree||10 Ounce (1/4 Cup Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
|Non fat granola cereal/Low-fat granola cereal||3⁄4 Cup (12 tbs) (3/4 Cup)|
1. Place the apricots in a small bowl, and pour the boiling water over the apricots. Stir in the honey, and set aside to cool.
2. In a large bowl, combine the flour, baking soda, and baking powder, and stir to mix well. Add the cooled apricot mixture and the milk, Prune Puree, and vanilla extract to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the granola.
3. Coat two 5 3/4-x-3 1/4-inch loaf pans with nonstick cooking spray, and divide the batter evenly between the pans. Bake at 325°F for about 30 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean.
4. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool to room temperature before slicing and serving.