Apricot Fruit Bread

Apricot Fruit Bread

1-1/4 cup plain nonfat yogurt
1 Omega 3 egg
1 cup apricot conserves (fruit juice sweetened)
2 cups brown rice flour
1 tsp. ground cinnamon
1 tsp ground allspice
1 tsp. ground nutmeg
1-1/4 tsp baking soda
1 cup chopped, dried, unsulfured apricots
1 cup currants

Grease a standard-size loaf pan and preheat oven to 350 degrees F. In a medium-size bowl, combine yogurt,egg and jam. Add 1 cup of flour and half of the spices plus baking 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 or vanilla soy milk to mixture. Fold in fruit. Pour batter into greased loaf pan and bake for 40-45 minutes, until done. Remove bread from pan and cool on a wire rack.