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Whole Wheat Apricot Breads

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Ingredients
  Dried apricots 1 Cup (16 tbs), chopped
  Oil 1⁄4 Cup (4 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Water 2⁄3 Cup (10.67 tbs) (Boiling)
  Whole wheat flour 2 Cup (32 tbs)
  Baking soda 1⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Pecans 1 Cup (16 tbs)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a bowl, mix the apricots with the oil, honey and boiling water.
3) Set aside to cool.
4) Now, mix the dry ingredients and nuts.
5) Mix the milk and egg and combine with the apricot mixture.
6) Add the liquid mixture to the dry ingredients, mixing just until the dry ingredients are dampened.
7) Divide batter into 3 oiled loaf pans.
8) Let stand at room temperature 10 to 20 minutes.

MAKING
9) Bake in the preheated oven for 30 to 35 minutes.
10) Cool thoroughly after done.

SERVING
10) Wrap in foil and store overnight before slicing and serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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4.44231
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3245 Calories from Fat 1380

% Daily Value*

Total Fat 161 g248.2%

Saturated Fat 17.9 g89.4%

Trans Fat 0 g

Cholesterol 238.7 mg79.6%

Sodium 1414.6 mg58.9%

Total Carbohydrates 433 g144.3%

Dietary Fiber 54 g216%

Sugars 217.4 g

Protein 68 g135.5%

Vitamin A 109.6% Vitamin C 5.8%

Calcium 138.5% Iron 108.4%

*Based on a 2000 Calorie diet

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Whole Wheat Apricot Breads Recipe