Apricot Pineapple Loaf Recipe Recipe

Name: Apricot Pineapple Loaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Oil; 3/4 c. honey; 1 c. low-fat vanilla yogurt; 1 tsp vanilla; 2 x Large eggs; 1 c. whole wheat flour; 1 1/2 c. all-purpose flour; 1/4 c. cornmeal; 1 1/2 tsp grnd cardamom; 1/4 tsp salt; 1 tsp baking pwdr; 1/2 tsp baking soda; 1/2 c. minced dry pineapple; 1/2 c. minced dry apricots; 1/4 c. grnd walnuts

Servings: persons

1/3 c. Oil
3/4 c. honey
1 c. low-fat vanilla yogurt
1 tsp vanilla
2 x Large eggs
1 c. whole wheat flour
1 1/2 c. all-purpose flour
1/4 c. cornmeal
1 1/2 tsp grnd cardamom
1/4 tsp salt
1 tsp baking pwdr
1/2 tsp baking soda
1/2 c. minced dry pineapple
1/2 c. minced dry apricots
1/4 c. grnd walnuts

1
In a large mixing bowl, combine oil, honey, yogurt, vanilla and Large eggs.
2
In a separate bowl, stir together the remaining ingredients.
3
Add in oil mix to the dry ingredients.
4
Stir till the dry ingredients are moistened.
5
Pour batter into two 8 inch loaf pans.
6
Bake at 350 degrees for 45 to 60 min, or possibly till cake tester comes out clean.
7
Remove loaves from pans to cold.
8
Cold thoroughly before slicing.

1219

kcal

Calories

Fat

166

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: 1/3 c. Oil, 3/4 c. honey, 1 c. low-fat vanilla yogurt, 1 tsp vanilla, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Pineapple Loaf Recipe

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