Once baked this loaf will be quite heavy and dense that is packed with different types of dried fruits, nuts, and seeds. For dried fruits dried apples, dried plums can be used. For nuts, I would suggest using any combination of cashews, walnuts, pecans, hazelnuts, and almonds. Peanuts would not be a great idea since the strong flavor of peanuts will mask fragrance of the loaf. When it comes to seeds, you can use black and white sesame seeds, sunflower seeds, millet and may be pumpkin seeds.
On a side note, adding a little bit – a teaspoon of orange peel might give additional flavor which I did not try this time.
- 2 small eggs
- 1/3 cup dark brown sugar
- 2/3 cup milk (regular cow’s milk or almond milk – I used almond milk)
- 1 teaspoon vanilla extract
- 2/3 cup dried dates chopped
- ½ cup dried apricot chopped
- ½ cup golden raisins
- ½ cup dark raisins
- 2 cups pancake and baking mix
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon apple pie spice
- 3 ounces mixed nuts such as walnut, pecan, cashews, hazelnuts
- 3 ounces mixed seeds such as sesame seed, millet, sunflower seed
- Pre heat oven to 350 F. Line a 8×4 inch loaf pan with parchment paper and grease with margarine.
- In a large bowl beat eggs well. Add brown sugar and beet until smooth. Add milk and vanilla extract and mix well
- In a separate bowl mix together the pancake mix, baking powder, baking soda, and apple-pie spice
- Stir in the flour mixture into the egg mixture and mix well until batter is smooth and free of lumps
- Add dried fruits, nuts and seeds little at a time and mix thoroughly
- Pour batter into prepared pan.
- and bake in the middle rack for about one hour or until a tooth pick inserted comes out clean
- Cool on wire rack with pan for half an hour. Then invert directly onto the wire rack and cool completely to room temperature.