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Apricot Nut Bread

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Ingredients
  Dried apricots 1⁄2 Pound (1.5 Cups)
  Water 1 Cup (16 tbs)
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Coarsely chopped nuts 3⁄4 Cup (12 tbs)
  Egg 1 , well beaten
  Buttermilk 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon, melted
Directions

Rinse, drain, and coarsely chop apricots.
Add to water in a heavy saucepan.
Bring to boiling; simmer, uncovered, 10 minutes, or until water is absorbed.
Set the apricots aside to cool.
Sift flour with sugar, baking powder, baking soda, and salt into a bowl; mix in the nuts.
Mix the egg, buttermilk, and butter with the apricots.
Make a well in the center of dry ingredients and add the liquid apricot mixture; stir only enough to moisten dry ingredients.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 hour, or until bread tests done.
Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3421 Calories from Fat 952

% Daily Value*

Total Fat 105 g161.3%

Saturated Fat 34.8 g173.8%

Trans Fat 0 g

Cholesterol 308.2 mg102.7%

Sodium 4687.4 mg195.3%

Total Carbohydrates 565 g188.4%

Dietary Fiber 32.7 g130.8%

Sugars 276.1 g

Protein 79 g157.4%

Vitamin A 190.9% Vitamin C 3.8%

Calcium 183.8% Iron 131.9%

*Based on a 2000 Calorie diet

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Apricot Nut Bread Recipe