The Chunky Apricot Bread Recipe

It was the perfect dessert bread recipe on a cold day, served in its baking dish, still warm from the oven. Spooning the pudding onto plates, I was thrilled to find it loaded with apple chunks and walnuts, oozing rich custard and bubbling apricot jam.

Ingredients:

1 1/2 cups whole wheat pastry flour

1/4 cup granulated sugar

2 teaspoons baking powder

2 teaspoons Vietnamese Cinnamon

1 cup mashed bananas

1 cup natural applesauce

1 cup unsweetened coconut flakes

1 cup dried apricots chopped

1 cup walnuts finely chopped

1/2 cup carrot shredded

Directions:

1. Heat oven to 350ºF degrees. Lightly oil 7 by 9-inch glass dish, or something close to those dimensions.

2. In a large mixing bowl, sift flour, sugar, b.powder and cinnamon together.

3. Add in mashed banana, applesauce, coconut, apricots, walnuts, and shredded carrot. Stir until the dry ingredients have been moistened.

4. Transfer batter to the prepared dish, and gently press into dish to make batter even. 

5. Bake 30 minutes. Allow to cool in dish 5 minutes. Run knife around the edge and turn out onto cooling rack to continue cooling. Good to cut after 15 minutes of cooling on rack. 

6. Store remaining bread in container in the fridge. (It's absolutely addictive when it's cold.)