Apricot Fruit Bread

1 ¼ cup plain non-fat yogurt

1 organic egg

½ cup apricot jam (preferably fruit juice sweetened)

2 cups brown rice flour

1 tsp. ground nutmeg

1 ¼ tsp. baking soda

1 cup chopped, dried, unsulfured apricots (or any other dried fruits)

½ cup currants

Lightly grease a standard-size loaf pan with butter and preheat oven to 350° F. In a medium size bowl, combine the yogurt, egg and jam. Add 1 cup of flour and half of the spices plus soda. Stir until batter is evenly moist. Add remaining flour and spices. If consistency feels too thick you can add a few drops of cold water to the mixture. Fold in apricots and currants. Pour batter into greased loaf pan and bake for 40-45 minutes until done. Remove bread from the pan and let cool on a wire rack.

Makes approximately 8 servings.

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