Apricot Bread Recipe
Summary
Cooking Time55 MinDifficulty LevelVery Easy
Ingredients
| Whole wheat flour | 2 Cup (16 tbs) | |
| 1/2 cup packed light brown sugar | ||
| Baking soda | 2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Apricots | 2 Pound, drained | |
| 2 eggs, slightly beaten | ||
| 1/4 cup corn oil or safflower oil | ||
| Vanilla extract | 2 Teaspoon | |
| All-purpose flour | ||
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.
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.
Chef
