Apricot Nut Bread
Delicious sweet bread with apricots and nuts. This bread is great served with cream cheese on top.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 1/4 cup sugar
- 1 tsp. salt
- 1/2 cup orange juice
- 2 tsp. baking powder
- 1 cup dried apricots, cut into small pieces (6-oz. pkg.
- 2 tbsp. land o’ lakes unsalted butter (softened)
- 1 cup chopped nuts (i used walnuts)
- 2 1/2 cups gold medal unbleached all-purpose flour (bleached
- 1/2 tsp. soda
- Carbohydrate 2.07628733338923 g
- Cholesterol 0.653333332007824 mg
- Fat 0.168750666406655 g
- Fiber 0.0265666670678154 g
- Protein 0.628163332347074 g
- Saturated Fat 0.0925479998221972 g
- Serving Size 1 1 Serving (47g)
- Sodium 6993.76875335032 mg
- Sugar 2.04972066632142 g
- Trans Fat 0.0197593333342213 g
- Calories 12 calories
Soak apricots in water for 20 minutes. Drain off water. Whisk sugar, butter, egg and orange juice. Add baking powder, baking soda and salt and whisk to combine. Add flour, nuts and [u]drained[/u], reconstituted apricots and stir with a wooden spoon to combine. Pour into a 9x5†greased and floured loaf pan. Bake at 350° for 65 minutes or until a knife inserted in center comes out clean. Spread with cream cheese to serve.
