1 c. sifted all purpose flour
1 c. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
2 tsps. baking powder
2/3 c. nonfat dry milk powder
1/3 c. wheat germ
1/2 c. firmly packed brown sugar
1/4 c. chopped walnuts
1/2 c. unsalted dry roasted peanuts, chopped
1/2 c. raisins
3 eggs
1/2 c. vegetable oil
1/2 c. molasses
3/4 c. orange juice
2 medium size bananas, mashed
1/3 c. dried apricots, chopped
Combine flours, salt, soda, baking powder, dry milk, wheat germ, sugar, nuts & raisins in a large bowl, blend thoroughly with pastry blender or fork. Whirl eggs in container of electric blender until foamy. Add oil, molasses, orange juice & bananas, whirling after each addition. Add apricots
whirl just enough to chop coarsley. Pour mixture into bowl with dry ingredients. Stir just until all flour is moistened. Pour into two greased loaf pans or greased muffin pans. Bake at 325, for 1 hour until center is firm when pressed lightly with fingertip. Cool slightly in pan on wire rack, then remove from pan & cool completely. When cool, wrap tightly & store overnight to mellow flavors.
Leave a comment