Apricot Bread

Apricot Bread

2 c. thinly sliced carrots
1 1/4 c. buttermilk
2 lg. Eggs
1/4 c. canola oil
1/3 c. honey
2 c. whole wheat flour
1 c. unbleached flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 c. chopped apricots
1/3 c. chopped dates or raisins
1/4 c. chopped nuts

Cover carrots with cold water in saucepan and bring to boil. Cook until tender, 15 minutes, drain. Puree in food processor and measure 1 1/2 cups. In large bowl, combine puree, buttermilk, eggs, oil and honey. Sift together dry ingredients and stir into carrot mixture. Fold in fruits and nuts. Coat 2 loaf pans with no-stick spray and lightly flour. Divide dough into pans. Bake at 350 degrees until a tester inserted into the center comes clean, 45-60 minutes. Cool 10 minutes and remove from pans and cool on wire racks before slicing