Ingredients
- 1 cup all-purpose flour
- ¼ cup white whole wheat pastry flour
- ½ cup granulated sugar
- ½ teaspoon vanilla salt
- ½ teaspoon baking powder
- ½ cup Honey Ridge Farms - Honey Crème Apricot
- ¾ cup butter softened
- 3 large eggs room temperature
Instructions
- Preheat oven to 350F. In a medium bowl, mix all the dry ingredients. Reserve.
- Melt the Apricot Honey for 30 seconds and whisk into the softened butter. Add this mixture, and the eggs, to dry ingredients. This can be done in a stand mixer, although I used a dough whisk by hand.)
- Divide batter into two greased small loaf pans and bake until golden brown.
- Serve with a extra slathering of Honey Crème Apricot.
Servings: 2 mini loaves