Apricot and Fig Bread

APRICOT & FIG BREAD

1 c oat bran
1 c skim milk
1/2 c dried apricots, quartered
1/2 c dried figs, quartered
1 c brown sugar
1 c self-rising flour (or 1 c flour, 1 1/2 tsp baking powder, 1 tsp salt)
1 tsp cinnamon
PREHEAT OVEN 350
Spray a 4×7 inch loaf tin with nonstick spray or line base with baking paper.
Put the bran, milk, sugar, and dried fruit in bow. Mix well and set aside for 10 mins.

Sift flour and cinnamon together in small bowl. Stir the combined mixture into the bran mixture above. Pour into prepared loaf tin and bake for 45 mins or until a skewer inserted into center comes out clean. Cool in tin for 10 mins and then turn out. Cut into thick slices.
Makes 10-12 slices. Delicious toasted the next day. May freeze for one month.
Cal. 179, Carbs 37.5g, Protein 4.2g

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About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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