Apricot Carrot Bread

• 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

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.

whole wheat pastry flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, natural bran, vegetable oil, honey, buttermilk, eggs, carrot, lemon, dried apricot, sunflower seeds, golden raisin

Taken from www.food.com/recipe/apricot-carrot-bread-284567 (may not work)