Search
by Ingredient

Double Apricot Bread

StarStarStarStarEmpty star

Your rating

Recipe

Love apricots, and this double apricot bread was right up to my ally. The bread was so moist and delicious. Breakfast, snack, or dessert. Yum, yum!

 

Yield

18 servings

Prep

20 min

Cook

50 min

Ready

70 min
Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
16 ounces apricot halves, canned
canned, drained
Camera
1 ¾ cups all-purpose flour
Camera
¾ cup whole-wheat flour
Camera
1 ¼ cups sugar
Camera
3 ½ teaspoons baking powder
Camera
1 teaspoon salt
Camera
½ teaspoon pumpkin pie spice
2 large eggs
beaten
Camera
½ cup milk
Camera
3 tablespoons vegetable oil
Camera
1 cup apricots, dried
snipped
* Camera

Ingredients

Amount Measure Ingredient Features
462.4 ml/g apricot halves, canned
canned, drained
Camera
414 ml all-purpose flour
Camera
177 ml whole-wheat flour
Camera
296 ml sugar
Camera
18 ml baking powder
Camera
5 ml salt
Camera
2.5 ml pumpkin pie spice
2 large eggs
beaten
Camera
118 ml milk
Camera
45 ml vegetable oil
Camera
237 ml apricots, dried
snipped
* Camera

Directions

In a blender container or food processor bowl blend or process canned apricot halves until smooth.

Set aside.

In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice.

In another bowl combine eggs, the apricot purée, milk and cooking oil.

Add to flour mixture, stiring just until combined.

Stir in dried apricots.

Pour into two greased 8x4x2-inch loaf pans.

Bake in a 350℉ (180℃) oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.

Cool in pans 10 minutes.

Remove from pans. Cool completely. Slice and serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 16117% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 143mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe