apricot whole wheat bread

How nice to start a cool autumn day with a cup of tea and a slice of fresh made bread. This is a recipe that I have been making for many years. I like the fact that it uses honey instead of refined sugar. 

Apricot Whole Wheat Bread


3 c. whole wheat flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/4 c. milk
1 c. honey
1 egg slightly beaten
2 tbsp. oil
1 c. chopped dried apricots
1 c. chopped walnuts


stir together flour, baking powder, cinnamon, salt, and nutmeg in medium bowl. combine milk, honey, egg, and oil; pour over dry ingredients. stir just enough to dampen flour. gently fold in apricots and walnuts. pour into greased 9 x 3 inch loaf pan. bake in 350 degree oven for 1 hour to 1 hour and 10 minutes or until done. remove from oven; let stand on rack for 10 minutes. remove from pan. store overnight for easier slicing.


Find yourself a cozy spot to relax and read the paper while you enjoy your tea and fresh bread.

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