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Apricot-Raisin Bread Recipe
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Coarsely chopped dried apricots||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Granulated sugar||11 Tablespoon (3 Tablespoons Plus 1/2 Cup)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Unbleached all purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Unprocessed bran||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3464 Calories from Fat 885
% Daily Value*
Total Fat 100 g154.3%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 438 mg
Sodium 2398.9 mg100%
Total Carbohydrates 621 g207%
Dietary Fiber 33.4 g133.5%
Sugars 308.8 g
Protein 69 g137.8%
Vitamin A 120.9% Vitamin C 5.9%
Calcium 155.1% Iron 151%
*Based on a 2000 Calorie diet
Grease a 9 x 5 x 3 inch bread pan.
Pour boiling water over apricots and raisins just to cover.
Let sit for 10 minutes.
Drain well and add 3 tablespoons sugar.
While fruit is soaking, add the remaining 1/2 cup sugar to the oil and beat well.
Add eggs, one at a time, beating until well mixed.
Sift flour, baking powder and salt together and add alternately with milk and bran to oil mixture.
Fold in fruits.
Pour mixture into prepared pan.
Bake for 1 hour, or until a cake tester inserted in the center comes out clean.
Remove from oven and cool for 10 minutes.
Remove from pan and cool on a cake rack.