Whole Wheat Apricot and Raisin Bread

Here's another bread recipe that is great for breakfast, brunch or even as a snack. As soon as I came across this tempting recipe I had to try it out right away! Its almost like a cake with the Apricot, Raisin and nutmeg which just gives this bread a prefect balance of fruitiness and spice. Yum !! I baked a single loaf and now I regret not doubling the recipe. 

I also have a similar delectable cake recipe that has the same combination of Apricots and Raisins which I one of my favourites! 

Apricot Pineapple Cake

Recipe adapted from Bob's Red Mill

Makes a 1 lb. loaf (12 slices).

Ingredients 

2 oz (55gms approx) - Whole Dried Apricots
2 oz (55gms approx) - Raisins
2 cups - Whole wheat flour
1/4 cup - Sugar
1/4 tsp - Salt
1/2 tsp - Nutmeg
3/4 cup - Milk
1 Egg, beaten
1/4 cup(1/2 stick) - Butter
1 tsp - Baking Soda
2 tsp - Baking powder
1 Tbsp - Oats (optional)

Directions

• Preheat oven to 350° F. 
• Chop Apricots into 1/2" pieces and soak them in milk for 4 hours. 
• Place the flour, salt, baking powder, soda and Nutmeg in a bowl and cut in butter. 
• Add sugar and raisins. Make a small well in the center and pour in the beaten egg, milk and apricots.
• Mix well to make a soft dough. 
• Place mixture in a greased 1-pound loaf pan and sprinkle Oat flakes on top and bake for 35 minutes or until the toothpick test works well (Stick a toothpick in the center of the loaf and it should come out clean and dry if its cooked through) 
• Turn the loaf onto a wire rack to cool. 

Notes and Tips

• You can substitute any combination of dry fruits that you have in your pantry. You can try figs, cranberry, golden raisins, dry cherries and so on.
• Mix the dough well so that you get a even distribution of fruits in every slice.