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Apricot Bread Recipe
|Whole wheat flour||2 Cup (32 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Baking soda||2 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|
Serving size: Complete recipe
Calories 2268 Calories from Fat 337
% Daily Value*
Total Fat 40 g60.8%
Saturated Fat 6.2 g31.1%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2901.3 mg120.9%
Total Carbohydrates 440 g146.5%
Dietary Fiber 51.1 g204.5%
Sugars 197 g
Protein 72 g144.2%
Vitamin A 360.3% Vitamin C 151.3%
Calcium 31.9% Iron 107.1%
*Based on a 2000 Calorie diet
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.