Lemon Apricot Soda Bread Recipe
Ingredients
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
| 1 1/3 cups nonfat buttermilk | ||
| Dried apricots | 1/2 Cup (16 tbs), chopped | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| 1 egg, lightly beaten | ||
| 1 teaspoon grated lemon rind | ||
| Vegetable cooking spray | ||
Directions
Combine first 6 ingredients; make a well in center of mixture.
Combine buttermilk, apricots, margarine, egg, and lemon rind.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes; remove from pan.
Combine buttermilk, apricots, margarine, egg, and lemon rind.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Let cool in pan 10 minutes; remove from pan.
Chef
