Apricot Bread
Yield
1 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
apricots, dried
packed |
*
|
| ⅓ | cup |
water
|
|
| 2 | cups |
whole-wheat pastry flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
maple syrup
(or 1 c brown sugar) |
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
apricots, dried
packed |
*
|
| 79 | ml |
water
|
|
| 473 | ml |
whole-wheat pastry flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
maple syrup
(or 1 c brown sugar) |
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 79 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| 177 | ml |
pecans
chopped |
|
Directions
Soak apricots for 20 minutes in water. Mix together flour, baking powder, and baking soda. In another bowl, beat maple syrup, butter and egg. Drain water from apricots into orange liqueur. Stir flour into butter mixture a little at a time, alternating with liqueur mixture. Stir in apricots and nuts. Pour batter into lightly oiled 9" x 5" loaf pan.
Bake at 350℉ (180℃) 45 to 60 minutes. Bread will be golden brown and tooth pick will come out clean when finished. Cool before cutting.
