Whole Wheat Apricot and Raisin Bread

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.1
  • Total Fat: 3.0 g
  • Cholesterol: 21.6 mg
  • Sodium: 332.0 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Whole Wheat Apricot and Raisin Bread calories by ingredient


Introduction

This recipe is from the Milwaukie, Oregon owned company Bob's Red Mill. This recipe is from the Milwaukie, Oregon owned company Bob's Red Mill.
Number of Servings: 10

Ingredients

    2 ounces Whole Dried Apricots
    3/4 cup Milk
    2 cups BOB'S RED MILL Stone Ground Whole Wheat Flour
    2 tsp Baking Powder
    1 tsp Baking Soda
    1/4 tsp Salt
    1/2 tsp Ground Nutmeg
    1/4 cup (1/2 stick) Butter
    1/4 cup Sugar
    2 ounces Raisins
    1 Egg, beaten

Directions

Chop apricots into 1/2" pieces and soak them in the milk for 4 hours. Preheat oven to 350 degrees. Place the flour, baking powder, baking soda, salt and nutmeg in a bowl and cut in butter. Add sugar and raisins. Make a well in the center and pour in beaten egg, milk and apricots. Mix well to make a soft dough. Place mixture in a 1-pound loaf pan and bake for 30 minutes or until a toothpick stuck in the center comes out clean. Turn the loaf onto a wire rack to cool. Makes one 1-pound loaf. Cut into 10 slices.

Number of Servings: 10

Recipe submitted by SparkPeople user BEEFGODDESS.