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Apricot Yogurt Bread Recipe
|Brand rice||1⁄4 Cup (4 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Nut bread mix||17 Ounce (1 Package, 1 Pound 1 Ounce, Quick)|
|Chopped dried apricots||1⁄3 Cup (5.33 tbs)|
|Apricot yogurt||8 Ounce (1 Carton)|
|Apricot nectar/Water||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
Serving size: Complete recipe
Calories 2028 Calories from Fat 687
% Daily Value*
Total Fat 76 g117.6%
Saturated Fat 11.6 g57.9%
Trans Fat 0 g
Cholesterol 244.1 mg81.4%
Sodium 2804.7 mg116.9%
Total Carbohydrates 316 g105.3%
Dietary Fiber 12.8 g51.4%
Sugars 152.4 g
Protein 39 g78%
Vitamin A 49.4% Vitamin C 24.6%
Calcium 7.8% Iron 23.2%
*Based on a 2000 Calorie diet
Butter and flour a 9" x 5" loaf pan.
Cook rice with 2/3 cup water, 1/4 teaspoon salt and 1 teaspoon butter or margarine according to package directions.
In a large bowl, combine quick nut-bread mix, apricots and flour; mix.
Add cooked rice, yogurt, apricot nectar or water and egg.
Stir just until dry ingredients are moistened.
Spoon batter into prepared pan.
Bake until done and lightly browned, about 1 hour.
Let cool in pan 10 minutes.
Turn out on wire rack and cool.