3 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg
1-1/4 cups milk
1 cup Buckwheat honey
1 egg, slightly beaten
2 tablespoons salad oil
1 cup diced dried apricots
1 cup Walnut chopped into bits
In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Fold in apricots and walnuts. Pour into a greased 9″x3″ loaf pan. Bake in 350 degree, oven 60 to 70 minutes or until done (tooth pick comes out clean). Remove from oven; let stand for about 10 minutes. Remove from the pan. Store overnight for easier slicing.