Apricot Bread Recipe

Name: Apricot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. dried apricots; 1 c. warm water; 3/4 c. white flour; 3/4 c. whole wheat flour; 1/2 c. wheat germ; 3/4 c. rolled oats; 2/3 c. sugar; 1 Tbsp. baking powder; 1/4 tsp. baking soda; 3/4 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. freshly ground nutmeg; 1 egg, beaten lightly; 2 Tbsp. melted shortening or oil; 1/2 to 3/4 c. chopped walnuts

Servings: persons

3/4 c. dried apricots
1 c. warm water
3/4 c. white flour
3/4 c. whole wheat flour
1/2 c. wheat germ
3/4 c. rolled oats
2/3 c. sugar
1 Tbsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 egg, beaten lightly
2 Tbsp. melted shortening or oil
1/2 to 3/4 c. chopped walnuts

1
Soak dried apricots in warm water for 30 minutes.
2
Save water. Sift together flour, wheat germ, rolled oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3
Add egg, oil, 3/4 cup of the saved apricot water, walnuts and the coarsely chopped apricots.
4
Place batter in a greased loaf pan.
5
Bake at 350u00b0 for about 50 minutes or until done.
6
Cool for 10 minutes and remove from pan.
7
Store for 24 hours before serving.

837

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 c. dried apricots, 1 c. warm water, 3/4 c. white flour, 3/4 c. whole wheat flour, and more.

Yes, Apricot Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Bread

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