The Family Cookbook: Bonanza Bread

This is another recipe that brings fond memories. My mom used to make this often, in fact, she is the one who contributed the recipe to the family cookbook. It's a quick bread, meaning the leavening agent is either baking soda or powder instead of yeast, and that it is baked as soon as it is made instead of waiting for it to rise. This bread is hearty and chock full of ingredients. It makes a good grab and go snack or quick bite.

Let's take a look:

I don't think I will have much to add to this recipe. It's straightforward and easy enough to follow.

I substitute melted butter for the vegetable oil, you could also do melted coconut oil.

The eggs are large eggs.

Whirl means high speed on the blender.

I usually chop the apricots with a knife and don't bother adding them to the blender to chop. To me it's easier than trying to get a stuck apricot off a blender blade. If you put a little butter or coconut oil on the blade of your knife before you chop the apricots, they won't stick to it as much.

325 degrees Fahrenheit.

Wrap usually means in plastic wrap or aluminum foil, or both. You could also do a beeswax wrap or even a ziploc bag. I use cotton bread bags lined with beeswax.

And there you have it! I loved this bread as a kid, toasted or cold, with butter or peanut butter, a glass of cold milk or orange juice. I hope you'll enjoy it as well!

Thanks for being here!