Apricot Oat Bread Recipe

Name: Apricot Oat Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Oats uncooked; 1 c. Whole wheat flour; 1/2 c. Dry apricots diced; 1/4 c. Wheat germ; 1/2 c. Honey; 1/4 c. Vegetable oil; 1/4 c. Pecans; 2 tsp Baking pwdr; 1 tsp Grnd cinnamon; 1/2 tsp Baking soda; 1/2 tsp Salt; 1/3 c. Skim lowfat milk; 3/4 tsp Vanilla extract; 1/4 c. Egg Beaters 99% egg substitute

Servings: persons

1/2 c. Oats uncooked
1 c. Whole wheat flour
1/2 c. Dry apricots diced
1/4 c. Wheat germ
1/2 c. Honey
1/4 c. Vegetable oil
1/4 c. Pecans
2 tsp Baking pwdr
1 tsp Grnd cinnamon
1/2 tsp Baking soda
1/2 tsp Salt
1/3 c. Skim lowfat milk
3/4 tsp Vanilla extract
1/4 c. Egg Beaters 99% egg substitute

1
Preheat oven to 350 degrees.
2
Spray 8 1/2- by 4 1/2-inch loaf pan with vegetable oil spray.
3
In large bowl, mix oats, flour, apricots, wheat germ, pecans, baking pwdr, cinnamon, baking soda, and salt.
4
In small bowl, mix lowfat milk, honey, vegetable oil, vanilla extract, and Egg Beaters.
5
Stir the two mixtures together in the large bowl.
6
Pour batter into pan.
7
Bake 45 min.
8
Cold pan.
9
Remove from pan and cold completely on rack.
10
Cut into 12 slices 3/4-inch thick.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 c. Oats uncooked, 1 c. Whole wheat flour, 1/2 c. Dry apricots diced, 1/4 c. Wheat germ, and more.

Yes, Apricot Oat Bread Recipe 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.

That's it — enjoy your meal!