CALIFORNIA APRICOT

Apricot Poppy Seed Quickbread

Yield: 1 loaf

 Prep time: 30 minutes

• 3 tablespoon poppy seeds
• ¼ cup milk
• ¼ cup non-fat dry milk powder
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon ground mace
• 1/3 cup granulated sugar
• ¼ cup butter, softened
• 2 large eggs
• 1 ¼ cups Clearbrook Farms Apricot Preserves
• ⅓ cup sour cream

1. In a small bowl, soak poppy seeds in ¼ cup milk.
2. In a medium bowl, combine dry milk, flour, baking soda and powder, salt and mace.  Set aside
3. In a large bowl, cream together the sugar and butter.  Add the eggs, one at a time, mixing completely after each addition.  Stir the preserves into this mixture.  Next, add the poppy seeds and sour cream to complete the wet mixture.
4. Add the dry ingredients to the wet in three stages, mixing thoroughly and scraping the sides of the bowl with each addition.
5. Spread the batter in a greased standard loaf pan (9 x 5 x 3 inches.) Bake in a preheated oven for approximately 50 minutes of until a toothpick inserted in the center, tests clean and dry.  Remove loaf from pan and cool on a wire rack.