Harvest Spice Bread

Directions

1. Preheat oven to 325° F convection and 350° F conventional.
2. Spray 1 full size sheet pan with pan release.
3. Pour hot water over California Dried Fruit Medley. Set aside.
4. In a large bowl, combine whole wheat flour, all purpose flour, baking powder, baking soda, ginger, cinnamon, salt, and cloves. Whisk until combined.
5. In another large bowl or mixer bowl, combine yogurt, eggs, sugar and oil until smooth. Use a whisk or whip attachment to blend.
6. Add dry ingredients to the liquid in the bowl or mixer bowl, alternating with hot water and dried fruit. Mix ingredients just until combined. Do not overmix or spice bread may become tough.
7. Pour 5 qts into each prepared pan. One sheet pan makes 48 servings.
8. Bake for about 30-35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
   CCP: No bare hand contact with ready to eat food.
9. Cut each sheet pan 6 x 8 into 48 servings per pan. Serve with tongs or gloved hands.

Ingredients

1 quart water, hot
1 quart + 2 cups California Dried Fruit
Medley (diced dates, figs, prunes,
and raisins)

1 lb 12 oz flour, white whole wheat
1 lb 12 oz flour, all purpose
¼ cup baking powder
2 teaspoons baking soda
2 Tablespoons ginger, ground
1 Tablespoon cinnamon, ground
2 teaspoons salt

1 teaspoon cloves, ground
2 cups plain Greek yogurt, low-fat
10 eggs, large (20 ounces)
1 quart brown sugar, packed
2 cups oil, canola