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