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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Pecans, apricots and bananas share the stage in this bread from Kathleen Smith. The Hayesville, Ohio baker uses allspice, cinnamon and vanilla to give the loaves comforting flavor. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
3/4 cup quick-cooking oats |
1 tablespoon buttermilk blend powder |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
3 eggs |
1-1/2 cups mashed ripe bananas (about 3 medium) |
1/2 cup canola oil |
3 teaspoons vanilla extract |
1 cup chopped dried apricots |
1 cup chopped pecans |
Directions:
1. In a large bowl, combine the dry ingredients. In a bowl, beat the eggs, bananas, oil and vanilla. Stir into dry ingredients just until combined. Stir in apricots and pecans. Pour into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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