Apricot Carrot Bread


Ingredients

1/3 cup Sue Bee Honey
1/4 cup sunflower seed
1/3 cup dried apricot
1 lemon, zest of
1 cup shredded carrot
2 eggs
1/2 cup buttermilk
1 1/2 cups whole wheat pastry flour
1/3 cup vegetable oil
1/2 cup natural bran
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
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.