Peach & Apricot Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 104.0
- Total Fat: 3.0 g
- Cholesterol: 15.4 mg
- Sodium: 9.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.7 g
- Protein: 2.5 g
View full nutritional breakdown of Peach & Apricot Bread calories by ingredient
Number of Servings: 12
Ingredients
Ingredients:
*Rye flour, light, 1 cup (remove)
Chobani 0% Peach Greek Yogurt (6 oz), .6666 serving (remove)
Oats, .5 cup (remove)
Applesauce, unsweetened, .5 cup (remove)
*Dark Brown Sugar - Domino Premium Pure Cane Sugar, 12 tsp (remove)
*Walnut Oil, 2 tbsp (remove)
Egg, fresh, 1 large (remove)
*1/4 cup of Dried Apricots
Directions
PREPARATION
Step 1
Preheat oven to 350°F. Lightly coat 9x5-in loaf pan with nonstick cooking spray and set aside.
Step 2
In a large bowl, stir together flour and oats. In a medium bowl, whisk together applesauce, yogurt, sugar, oil, and egg.
Step 3
Scrape yogurt mixture into dry ingredients and stir until half combined. Add apricots. Stir until just a few dry spots remain. Transfer to prepared loaf pan and bake until a cake tester inserted into center comes out clean, 50-60 minutes. Cool 15 minutes, loosen edges and turn cake onto a wire rack to cool completely.
Serving Size: 12 3/4" servings
Number of Servings: 12
Recipe submitted by SparkPeople user DENISECHRISTINA.
Step 1
Preheat oven to 350°F. Lightly coat 9x5-in loaf pan with nonstick cooking spray and set aside.
Step 2
In a large bowl, stir together flour and oats. In a medium bowl, whisk together applesauce, yogurt, sugar, oil, and egg.
Step 3
Scrape yogurt mixture into dry ingredients and stir until half combined. Add apricots. Stir until just a few dry spots remain. Transfer to prepared loaf pan and bake until a cake tester inserted into center comes out clean, 50-60 minutes. Cool 15 minutes, loosen edges and turn cake onto a wire rack to cool completely.
Serving Size: 12 3/4" servings
Number of Servings: 12
Recipe submitted by SparkPeople user DENISECHRISTINA.