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Apricot Yogurt Bread

Ingredients
  Brand rice 1⁄4 Cup (4 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1 Teaspoon
  Nut bread mix 17 Ounce (1 Package, 1 Pound 1 Ounce, Quick)
  Chopped dried apricots 1⁄3 Cup (5.33 tbs)
  Flour 2 Tablespoon
  Apricot yogurt 8 Ounce (1 Carton)
  Apricot nectar/Water 1⁄3 Cup (5.33 tbs)
  Egg 1 , slightly beaten
Directions

Preheat oven to 350°F (177°C).
Butter and flour a 9" x 5" loaf pan.
Cook rice with 2/3 cup water, 1/4 teaspoon salt and 1 teaspoon butter or margarine according to package directions.
Cool.
In a large bowl, combine quick nut-bread mix, apricots and flour; mix.
Add cooked rice, yogurt, apricot nectar or water and egg.
Stir just until dry ingredients are moistened.
Spoon batter into prepared pan.
Bake until done and lightly browned, about 1 hour.
Let cool in pan 10 minutes.
Turn out on wire rack and cool.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Apricot

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