Apricot Carrot Bread Recipe

Ingredients for Apricot Carrot Bread

• Whole Wheat Pastry Flour
• 2 teaspoons baking powder
• Ground Cinnamon
• Ground Nutmeg
• Ground Ginger
• Natural Bran
• ½ cup vegetable oil
• ½ cup honey
• 1 cup buttermilk
• 2 large eggs
• Carrot
• Lemon, Zest Of
• Dried Apricot
• Sunflower Seeds
• Golden Raisin

How to Make Apricot Carrot Bread

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and 1/2 cup wheat bran.
3. In a large bowl, whisk together ½ cup vegetable oil, ½ cup honey, 1 cup buttermilk, and 2 large eggs until well combined.
4. Add 1 ½ cups grated carrots, the zest of 1 orange, and 1 cup chopped dried apricots to the wet ingredients. Stir until well combined.
5. Add the dry ingredients to the wet ingredients, along with ½ cup sunflower seeds and ½ cup raisins. Stir gently until just combined. Do not overmix.
6. Pour batter into the prepared loaf pan.
7. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.