Apricot Carrot Bread

Here's one of the few whole wheat bread recipes that I managed to acquire some years ago.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups whole wheat pastry flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup  natural bran
• 1⁄3 cup  vegetable oil
• 1⁄3 cup honey
• 1⁄2 cup buttermilk
• 2  eggs
• 1  cup  shredded carrot
• 1  lemon, zest of
• 1⁄3 cup  dried apricot, diced small
• 1⁄4 cup sunflower seeds
• 1⁄3 cup golden raisin

Directions

1. Preheat oven to 350 degrees F, & butter a 9 inch loaf pan.
2. In bowl, whisk & mix together flour, baking powder, cinnamon, nutmeg & ginger, then whisk in bran.
3. In large bowl, whisk together vegetable oil, honey, buttermilk & eggs, until well blended.
4. Add carrots, zest & apricots, & stir until well blended.
5. Add flour mixture, seeds & raisins, & blend until all the flour is just moistened. DO NOT OVERBEAT.
6. Pour into buttered pan.
7. Bake 40-50 minutes or until toothpick in the middle comes out clean.
8. Remove pan from oven & let cool 10 minutes on wire rack.
9. Remove loaf from pan & let cool completely on wire rack.