Cran-blueberry Apricot Bread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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I was missing the flavors of autumn, so a nice hearty bread with warm flavors was my solution. I combined a couple of bread and muffin recipes i had lying around, and added fresh blueberries, dried cranberries, and dried apricots. Ingredients:
1 cup unbleached all-purpose flour |
1 1/2 cup whole wheat flour |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 cup brown sugar |
2 tsp vanilla extract |
1 1/4 almond milk |
1 tsp cinnamon |
1/2 tsp nutmeg |
1/2 tsp cloves |
1/2 tsp salt |
1 cup fresh blueberries |
1/2 cup dried apricots, chopped |
1/2 cup dried cranberries |
1 overripe banana |
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with cooking spray, set aside.
2. In a large bowl, mix all the dry ingredients together.
3. In a small bowl, mash banana with a fork. Mix in brown sugar, vanilla extract and almond milk.
4. Transfer banana mixture into large bowl, add spices (don't over-mix).
5. Gently stir in fruit, and transfer to the loaf pan.
6. Bake for 45 minutes. Bread is done when a knife stuck in the middle comes out clean.
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