Apricot-Pecan Bread

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 egg
1 cup non-dairy creamer
¼ cup oil
½ cup chopped toasted pecans
½ cup chopped dried apricots (I use a scissors)

Preheat oven to 350 degrees. Stir together flour, sugar and baking powder. Whisk together the egg, non-dairy creamer and oil. Stir into dry ingredients and mix until just moistened. Stir in pecans and dried apricots. Pour into a greased loaf pan (standard size: 9 x 5 x 3) and bake for 60 to 65 minutes.

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