I remember eating Apricot Bran Bread as a young child and have never gotten around to making it for my kids until now. Instead of making this as a large bread in a loaf pan, I used a mini loaf pan and made a total of 11 mini apricot bran breads. (For those in Australia, I used 2 of these silicon mini loaf pans that I purchased from Kmart.)
Everyone in our family loves these, except for our youngest boy, who loves apricots, doesn’t like the apricots in the bread for some reason. He ate the bread part, taking out all the chopped up apricots. Maybe if I chopped them up smaller next time, he wouldn’t know!
Apricot Bran Bread
- 1 cup bran cereal, crushed
- 1 cup dried apricots, chopped
- 1 1/4 cups milk
- 1/2 cup sugar
- 1 1/2 cups plain flour
- 1 1/2 teaspoons baking soda
- In a bowl, mix together the bran cereal, apricots, sugar and milk. Allow to stand for 2 hours.
- Preheat oven to 180˚C (350˚F).
- Grease and line mini loaf pans.
- Sift the plain flour and baking soda and add to the apricot bran mixture.
- Mix well until it forms a thick, sticky dough.
- Pour the mixture into the mini loaf pans.
- If you wish, you can sprinkle with some rolled oats or slivered almonds.
- Bake for about 30 minutes until golden brown and a skewer comes out clean.
- Cool and serve as is, or with a little butter.
- You could start this bread the night before by mixing to gather the bran cereal, apricots, sugar and milk and letting it sit in the fridge overnight, then just add the flour and baking soda in the morning before putting them in the oven to bake.
- Instead on making mini apricot bran breads, you could make one large bran bread, by baking in a large bread pan until a skewer comes out clean, roughly 50-60 minutes.
This recipe freezes well and is great for a morning or afternoon snack or for school lunch boxes.