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Double apricot bread
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| Artist: |
_ |
| Categories: |
Appetizers, Bakery, Breads, Pastry |
| Yield: |
18 |
| Rating: |
0 |
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Ingredients:
| | FROM: JAN COPELAND, ARIZONA | | 1
| can | Apricot halves 16oz (drain) | | 1 3/4
| cup | All-purpose flour | | 3/4
| cup | Whole wheat flour | | 1 1/4
| cup | Sugar | | 3 1/2
| tbsp | Baking powder | | 1
| tbsp | Salt | | 1/2
| tbsp | Pumpkin pie spice | | 2
| each | Eggs (beaten) | | 1/2
| cup | Milk | | 3
| tbsp | Cooking oil | | 1
| cup | Snipped dried apricots |
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Procedures:
| 1 | In a blender container or food processor bowl blend or process canned apricot halves till smooth. | | 2 | Set aside. | | 3 | In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. | | 4 | In anlther bowl combien eggw, the apricot puree, milk and cooking oil. | | 5 | Add to flour mixture, stiring just till combined. | | 6 | Stir in dried apricots. | | 7 | Pour into two greased 8x4x2-inch loaf pans. | | 8 | Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. | | 9 | Cool in pans 10 minutes. | | 10 | Remove from pans. | | 11 | Cool completely. | | 12 | Slice and serve. | | 13 | Makes 2 loaves. | | 14 | Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. | | 15 | 3 g pro., 37 g carbo. | | 16 | 2 g dietary fiber, 187 mg sodium, u.s. | | 17 | Rda: 12% vit. | | 18 | A, 13% thiamine |
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