APRICOT-RAISIN BREAD

     I make a lot of quick breads, muffins and scones.  I get up rather early in the mornings and when I enter my kitchen, I like to have something there that I can quickly grab and nibble on while I'm making cappuccinos and breakfast for other members of my family.  This Apricot-Raisin Bread is from the first Silver Palate Cookbook.  Every time I make it I realize, I don't make it often enough. 

                                    APRICOT-RAISIN BREAD 
            (from the SILVER PALATE COOKBOOK by J. Rosso & S. Lukins)

1 cup boiling water, approximately
3/4 cup coarsely chopped dried apricots
1/3 cup raisins
3 tablespoons plus 1/2 cup granulated sugar
1/3 cup oil
2 eggs, beaten
2 1/4 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
3/4 cup unprocessed bran

1.  Preheat oven to 350 degrees.  Grease a 9 x 5 x 3-inch bread pan.
2.  Pour boiling water over apricots and raisins just to cover.  Let sit for 10 minutes.  Drain well and add 3 tablespoons sugar.  Mix well.
3.  While fruit is soaking, add the remaining 1/2 cup sugar to the oil and beat well.  Add eggs, one at a time, beating until well mixed.
4.  Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture.  Fold in fruits.
5.  Pour mixture into prepared pan.  Bake for 1 hour, or until a cake tester inserted in the center comes out clean.
6.  Remove from oven and cool for 10 minutes.  Remove from pan and cool on a wire rack.  Yields one loaf.