Ingredients for Apricot Whole Wheat Bread
- 2 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1/4 cup honey
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup chopped dried apricots
- 1/2 cup chopped walnuts
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How to Make Apricot Whole Wheat Bread
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 1/2 cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 cup milk, 1/4 cup honey, 1 large egg, and 1/4 cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 1 cup chopped dried apricots and 1/2 cup chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Carefully remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
1398g
Fat
61g
Carbs
213g
