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Apricot Bread

Ingredients
  Whole wheat flour 2 Cup (32 tbs)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Baking soda 2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Fresh apricots/2 cans, 16 ounce each of apricots, drained 2 Pound, peeled and pitted
  Eggs 2 , slightly beaten
  Safflower oil/Corn oil 1⁄4 Cup (4 tbs)
  Vanilla extract 2 Teaspoon
  All-purpose flour 1 1⁄2 Tablespoon
Directions

Preheat oven to 350 degrees.
In a medium mixing bowl combine whole wheat flour, brown sugar, baking soda and cinnamon; mix lightly.
In a blender container puree apricots.
In a small bowl combine apricot puree, eggs, oil and vanilla; mix well.
Add to dry ingredients, mixing just until blended; do not overmix.
Spray a 5 x 9-inch loaf pan with vegetable cooking spray.
Dust with all-purpose flour.
Pour batter into the prepared pan.
Bake for 55 minutes.
Cool in pan for several minutes.
Remove from pan.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Interest: 
Healthy
Cook Time: 
55 Minutes

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