Apricot Beer Bread

Apricot Beer Bread

3 cups all purpose flour
2 tsp baking powder
1/2 salt
1/2 cup sugar
3 T vegetable oil
12-oz apricot beer (such as Pyramid Apricot Ale)
1/2 cup dried apricots, diced

Preheat oven to 350F and lightly grease a 9×5 inch loaf pan.

In a very large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and add in vegetable oil and beer. Mix. Stir just until no streaks of flour remain, then quickly mix in dried apricots and pour batter into prepared pan.

Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Loaf should be light or medium gold.

Turn out of the pan and allow the bread to cool on a wire rack before slicing.  When cool, store in an airtight container.

Makes 1 loaf