Apricot Raisin Bread


1 C boiling water
3/4 C B&R Farms Dried Apricots, diced
1/2 C raisins
3 T plus 1/2 cup granulated sugar
1/3 C oil
2 eggs, beaten
2 1/4 C unbleached, all-purpose flour
1 T baking powder
1/2 t salt
1/3 C milk
3/4 C unprocessed bran


Pour boiling water over dried apricots and raisins just to cover. Let sit for 10 minutes. Drain well and add 3 T sugar. Mix well.

While fruit is soaking, add the remaining 1/2 C sugar to the oil and beat well. Add eggs, one at a time, beating until well mixed. Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture. Fold in fruits.

Pour mixture into greased 9” x 5” x3” pan. Bake at 350F for 1 hour or until a cake tester inserted in the center comes out clean. Remove from oven and cool for 10 minutes. Remove from pan and cool on a cake rack. Makes 1 loaf.