An apricot quick bread made with whole wheat flour, gound ginger, coriander and cinnamon.
INGREDIENTS (for 1 servings):
- 1/3 cup chopped dried apricots
- 1/2 cup pineapple juice
- 1 1/2 cups whole wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 egg
- 2 tablespoons vegetable oil
- 3/4 cup buttermilk
Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling. Remove from heat and set aside to cool.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, mix together whole wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander and cinnamon.
In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended. Pour batter into prepared 9x5 inch loaf pan.
Bake in preheated oven for 50 minutes or until a toothpick inserted into center of the loaf comes out clean. Let cool 5 minutes then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.