Apricot Almond Bread
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 139.2
- Total Fat: 4.1 g
- Cholesterol: 15.4 mg
- Sodium: 129.3 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.3 g
- Protein: 3.5 g
View full nutritional breakdown of Apricot Almond Bread calories by ingredient
Introduction
Good bread - use as you would banana bread. The original recipe came from the Fannie Farmer Cookbook but I have adjusted it a bit. Good bread - use as you would banana bread. The original recipe came from the Fannie Farmer Cookbook but I have adjusted it a bit.Number of Servings: 20
Ingredients
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1-1/2 C. coarsely chopped dried apricots
1-1/2 C. boiling water
2 Tbs. butter
1/2 C. sugar
1/2 C. Splenda
1 tsp. salt
1-1/2 C. white flour
1 C. whole wheat flour
1 tsp. baking soda
1 C. sliced almonds
1 extra large egg, well beaten
1 tsp. orange extract
Directions
Preheat the oven to 350 degrees. Reduce heat if using a dark pan. Butter a loaf pan. Put the apricots in a bowl and pour the boiling water over them. Add the butter, sugar, and salt and let cool to lukeward.
Stir in remaining ingredients and mix very well. Spoon into the pan and bake for 1-1/4 hours. Remove from the pan and cool on a rack.
Cut 10 pieces and then cut them in half. 20 servings measuring approximately 2-1/2" x 3-1/2"
Enjoy.
Number of Servings: 20
Recipe submitted by SparkPeople user JULIE1933.
Stir in remaining ingredients and mix very well. Spoon into the pan and bake for 1-1/4 hours. Remove from the pan and cool on a rack.
Cut 10 pieces and then cut them in half. 20 servings measuring approximately 2-1/2" x 3-1/2"
Enjoy.
Number of Servings: 20
Recipe submitted by SparkPeople user JULIE1933.