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Apricot Bread

  Sifted flour 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Nutlike cereal nuggets 3⁄4 Cup (12 tbs) (Crunchy)
  Milk 1 1⁄4 Cup (20 tbs)
  Egg 1 , well beaten
  Melted shortening 2 Tablespoon

Sift the flour with sugar, baking powder, and salt and stir in the apricots and cereal nuggets.
Blend the milk with egg and shortening in a bowl.
Add flour mixture and stir just until flour is moistened.
Pour into a greased 9 x 5-inch loaf pan.
Bake at 350 degrees for 1 hour and 15 minutes or until cake tester inserted into center comes out clean.
Cool in the pan for 10 minutes.
Remove from pan and finish cooling on rack.
Wrap bread in waxed paper, plastic wrap or aluminum foil and store overnight for easier slicing.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2435 Calories from Fat 376

% Daily Value*

Total Fat 42 g64.9%

Saturated Fat 11.7 g58.6%

Trans Fat 0 g

Cholesterol 239.7 mg79.9%

Sodium 2788 mg116.2%

Total Carbohydrates 472 g157.5%

Dietary Fiber 15.5 g62%

Sugars 259.1 g

Protein 54 g107.4%

Vitamin A 86.2% Vitamin C 1.3%

Calcium 139.6% Iron 97.8%

*Based on a 2000 Calorie diet

Apricot Bread Recipe