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Apricot-Raisin Bread Recipe

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This recipe for Apricot-Raisin Bread, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Creed
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c boiling water
3/4 c coarsely chopped apricots (about 3 3/4 oz)
1/2 c raisins
3 T plus1/2 c granulated sugar
1/3 c vegetable oil
2 eggs, beaten
2 1/4 c unbleached, all purpose flour
1 T baking powder
1/2 t salt
2/3 c milk
3/4 c unprocessed bran

Directions:
Directions:
Preheat oven to 350. Grease a 9 x 5 x 3 inch loaf pan. Pour boiling water over apricots and raisins just to cover and let sit 10 minutes.Drain well. Add 3 T sugar and 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 well until mixed.
Sift flour, baking powder and salt together and add alternately with milk and bran to oil and egg mixture. Fold in fruits. Pour mixture into prepared pan. Bake 1 hour or until cake tester (toothpick) inserted in center comes out clean. Remove from oven. Cool on rack in pan for 10 minutes. Remove from pan and finish cooling on rack. Makes 1 loaf.

Personal Notes:
Personal Notes:
This is a great bread with coffee or hot tea, especially in cool weather. It's a little on the dry side and benefits from a thin application of butter or cream cheese, if you want to dress it up. Keeps well if tightly wrapped.

 

 

 

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