Apricot Whole Wheat Bread

3 C whole wheat flour

3 t baking powder

1 t cinnamon

½ t salt

1/4 t freshly grated nutmeg

1 1/4 C milk

1 C local honey

1 egg, slightly beaten

2 T salad oil

1 C B&R Farms Dried Apricots, chopped

1 C walnuts, chopped

In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. 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"x3" loaf pan. Bake in 350F oven 60-70 minutes or until done. Remove from oven; let sit on rack about 10 minutes. Remove from pan. Store overnight for easier slicing.