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Apricot Nut Bread Recipe
|Dried apricots||1⁄2 Pound (1.5 Cups)|
|Water||1 Cup (16 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Coarsely chopped nuts||3⁄4 Cup (12 tbs)|
|Egg||1 , well beaten|
|Buttermilk||1 Cup (16 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
Serving size: Complete recipe
Calories 3421 Calories from Fat 952
% Daily Value*
Total Fat 105 g161.3%
Saturated Fat 34.8 g173.8%
Trans Fat 0 g
Cholesterol 308.2 mg
Sodium 4687.4 mg195.3%
Total Carbohydrates 565 g188.4%
Dietary Fiber 32.7 g130.8%
Sugars 276.1 g
Protein 79 g157.4%
Vitamin A 190.9% Vitamin C 3.8%
Calcium 183.8% Iron 131.9%
*Based on a 2000 Calorie diet
Add to water in a heavy saucepan.
Bring to boiling; simmer, uncovered, 10 minutes, or until water is absorbed.
Set the apricots aside to cool.
Sift flour with sugar, baking powder, baking soda, and salt into a bowl; mix in the nuts.
Mix the egg, buttermilk, and butter with the apricots.
Make a well in the center of dry ingredients and add the liquid apricot mixture; stir only enough to moisten dry ingredients.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F about 1 hour, or until bread tests done.
Cool bread 10 minutes in pan on wire rack; remove from pan and cool completely before slicing or storing.