Apricot Honey Bread

Apricot Honey Bread

Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Yield: 12 servings

Nutritional Information

  • Calories: 302
  • Carbohydrates: 61 g
  • Cholesterol: 20 mg
  • Fat Total: 6 g
  • Sodium: 154 mg
  • Protein: 7 g
  • Dietary Fiber: 5 g
  • Calories from Fat: 15%

Ingredients

  • 3 cups - whole wheat flour
  • 3 teaspoons - baking powder
  • 1 teaspoon - ground cinnamon
  • 1/2 teaspoon - salt
  • 1/4 teaspoon - ground nutmeg
  • 1-1/4 cups - 2% low-fat milk
  • 1 cup - honey
  • 1 - egg, slightly beaten
  • 2 Tablespoons - vegetable oil
  • 1 cup - chopped dried apricots
  • 1/2 cup - sunflower seeds, chopped walnuts or chopped almonds
  • 1/2 cup - golden raisins

Directions

Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.