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Apricot Nut Bread Recipe
|Dried apricots||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped walnuts/Chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3884 Calories from Fat 1723
% Daily Value*
Total Fat 193 g297.2%
Saturated Fat 30.1 g150.4%
Trans Fat 0 g
Cholesterol 276 mg
Sodium 2580.9 mg107.5%
Total Carbohydrates 474 g157.9%
Dietary Fiber 37.2 g148.7%
Sugars 246 g
Protein 78 g155.6%
Vitamin A 71.7% Vitamin C 104.4%
Calcium 139.7% Iron 137.1%
*Based on a 2000 Calorie diet
Remove from heat; cover and let stand 30 minutes.
Drain well; finely chop apricots, and set aside.
Beat egg until thick and lemon colored; stir in sugar and butter.
Combine flour, baking powder, salt, and soda; add to creamed mixture alternately with orange juice and 1/4 cup water, stirring after each addition.
Stir in apricots and walnuts.
Spoon mixture into a greased 9 x 5 x 3 inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool on wire rack