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Quick& Easy Apricot Bread

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Submitted by mandeep

YIELD

2 loaves

PREP

10 min

COOK

65 min

READY

90 min

Ingredients

4 946
CUPS ML ALL-PURPOSE FLOUR
sifted
2 3E+1
TABLESPOONS ML BAKING SODA *
1 453.6
POUND G APRICOTS
dried, cut in small pieces
2 473
CUPS ML WATER
2 473
CUPS ML SUGAR
¾ 177
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML CLOVES
ground
½ 2.5
TEASPOON ML NUTMEG
ground
1 5
TEASPOON ML SALT
2 2
LARGE 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 5×9 inch loaf pans.

Bake in oven for 1hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 485g (17.1 oz)
Amount per Serving
Calories 936 4% 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?
Trans-fat Free, High Fiber
 
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