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Double Apricot Bread

 

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!
312

Yield

18

servings

Prep

20

min

Cook

50

min

Ready

70

min

Low in Saturated Fat, Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 16117% of calories 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?

 

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