Whole Wheat Apricot Walnut Loaf

Whole Wheat Apricot Walnut Loaf

It makes me feel good when I can find not only a milk-free bread recipe, but a delicious milk-free bread recipe. I’ve tried a lot of recipes where the lack of milk makes the bread dry and not very pleasant tasting. I know that I could just use almond or soy milk as a substitute (and I have), but its nice once in a while to find a decent recipe that is meant to be milk free.

Whole Wheat Apricot Walnut Loaf

Instead of milk, this lovely recipe uses orange juice which is wonderful as I think it helps bring out the apricot flavour nicely. We rarely drink juice and don’t even have a container to make it in, so when I asked Trevor to pick up some orange juice on the way home, he bought two cans of frozen juice. Hehe, luckily I had a very large glass measuring cup that was (barely) big enough to make the juice in.

Whole Wheat Apricot Walnut Loaf

Whole Wheat Apricot Walnut Loaf

Ingredients:

  • 3/4 cup dried apricots
  • 3/4 cup sugar
  • 2 tbsp sunflower oil
  • 1 egg
  • 1/4 cup water
  • 1/2 cup orange juice
  • 2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup finely chopped walnuts

Directions:

  1. Soak the dried apricots in hot water for 20 minutes. Drain and chop apricots into 1/4-inch pieces and set aside.
  2. Preheat oven to 350*F.
  3. Beat sugar, oil and egg together in a mixing bowl. Stir in water and orange juice.
  4. Combine flour, baking powder, baking soda and salt in a separate bowl and combine wet and dry ingredients until thoroughly mixed. Stir in walnuts and chopped apricots.
  5. Pour batter into a greased 9 inch loaf pan and bake for 45 to 50 minutes or until a wooden pick inserted into the center of the loaf comes out clean. Cool on a wired rack.

Enjoy!

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