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Quick& Easy Apricot Bread

 

17

Yield

2

loaves

Prep

10

min

Cook

65

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

4 cups all-purpose flour
sifted
2 tablespoons baking soda
*
1 pound apricots
dried, cut in small pieces
2 cups water
2 cups sugar
¾ cup vegetable shortening
*
1 teaspoon cinnamon
ground
1 teaspoon cloves
ground
½ teaspoon nutmeg
ground
1 teaspoon salt
2 large eggs
beaten

Directions

Sift flour with baking soda; set aside.

Cook apricots with water, sugar, shortening, spices and salt for 5 minutes.

Cool apricot mixture.

Preheat oven to 350℉ (180℃).

Add eggs to sifted dry ingredients to cooled apricot mixture.

Pour mixture into 2 greased 5x9 inch loaf pans.

Bake in oven for 1hour.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 9364% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 634mg 26%
Total Carbohydrate 70g 70%
Dietary Fiber 6g 25%
Sugars g
Protein 35g
Vitamin A 46% Vitamin C 20%
Calcium 6% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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