whole wheat flour
1 cup all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon powder
1/4 teaspoon salt
teaspoon ground nutmeg
whole egg, slightly beaten
tablespoons vegetable oil
cups dried apricots,
oven to 350º F (180º C).
a large bowl combine flour,
cinnamon, salt, nutmeg and baking powder. With a spoon blend in the
apricots and walnuts.
a medium bowl combine egg,
honey, milk and oil.
the moist to the dry ingredients
and stir gently until blended.
mixture into greased loaf
pan (8 1/2"x4" or 9"x3").
for about 55 to 60 minutes
or until pick inserted into center comes out clean.
in pan for about 10 minutes
than turn onto wire rack to cool completely.
into thin slices and serve
with warm butter and apricot jam.
|Did You Know?
Apricot (Prunus armeniaca or "Armenian plum" in Latin) is a species of
Prunus, classified with the plum in the subgenus Prunus. The native
range is somewhat uncertain due to its extensive prehistoric
cultivation, but most likely is India.
In Armenia it was known from ancient times - it has been cultivated
there so long it is often thought to be native there. An archeological
excavation in Armenia found apricot seeds in an Eneolithic-era site.
Its introduction to Greece is attributed to Alexander the Great,and the
Roman General Lucullus (106-57 B.C.E.) also exported some trees,
cherry, white heart cherry and apricot from Armenia to Europe.
Subsequent sources were often much confused over the origin of the
species. Loudon (1838) believed it had a wide native range including
Armenia, Caucasus, the Himalaya, China and Japan.
Nearly all sources presume that because it is named armeniaca, the tree
must be native to or have originated in Armenia as the Romans knew
it.There is no scientific evidence to support such a view. Today the
cultivars have spread to all parts of the globe with climates that