Apricot and Raisin Bran Loaf

Yield: 1 loaf


  • ¾ cup DDPK dried apricots, chopped
  • 1 cup DDPK raisins
  • 1 cup DDPK wheat bran
  • ½ cup brown sugar
  • 1½ cups warm milk
  • 1 cup all-purpose flour, sifted
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/8 teaspoon DDPK ground cinnamon
  • 1/8 teaspoon DDPK ground allspice
  • 1/8 teaspoon DDPK nutmeg


  1. Preheat the oven to 350oF. Lightly grease a deep 7 ¼ inch x 4 ¼ inch loaf pan and line the base and sides with parchment paper.
  2. Soak the apricots, raisins, wheat bran, and brown sugar in the milk in a large bowl for 30 minutes, or until the milk is almost completely absorbed. Stir in the flours and all the spices to form a stiff, moist batter. Spoon the mixture into the pan and smooth the surface.
  3. Bake for 50 minutes, or until a skewer comes out clean when inserted into the center of the loaf. Leave in the pan to cool for 15 minutes before turn out onto a wire rack to cool completely. Cut into thick slices. Serve with butter and dust with icing sugar if desired.
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