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.