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Easy Apricot Bread

• 2 cups Bob's Red Mill Organic White Unbleached Flour
• 1/2 cup Swanson Organic Extra Virgin Coconut Oil
• 1/2 cup Bob's Red Mill Organic Extra Thick Rolled Oats
• 1/2 cup Swanson Organic Milled Flaxseed
• 1/2 cup Swanson Fructose
• 2 teaspoons baking powder
• 1 teaspoon Swanson Ultra Himalayan Crystal Salt
• 1/2 teaspoon Swanson Organic Nutmeg
• 1/2 cup of Swanson Raw Organic Almonds, chopped
• 1/2 cup of Swanson Organic Dried Apricots, diced
• 1 cup of buttermilk
• 4 tablespoons of melted butter
• 1/2 cup of crème fraîche or sour cream
• 2 large eggs
• 1/2 teaspoon of almond extract

Preheat oven to 325° F. Grease a 9 x 5 inch loaf pan, and coat with granules of fructose. In a large bowl, combine the 9 dry ingredients. In a separate bowl, mix the 5 liquid ingredients, and stir into the dry ingredients. Spread the mixture into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Cool on wire rack.

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