Honey Apricot Bread Recipe

Name: Honey Apricot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 2/3 c. firmly packed brown sugar; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 1 egg; 1 c. skim milk; 1/4 c. honey; 2 Tbsp. margarine, melted; 1 c. Post Natural bran flakes; 1 c. dried apricots, finely chopped

Servings: persons

1 1/2 c. flour
2/3 c. firmly packed brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. skim milk
1/4 c. honey
2 Tbsp. margarine, melted
1 c. Post Natural bran flakes
1 c. dried apricots, finely chopped

1
Heat oven to 350u00b0.
2
Mix flour, sugar, baking powder and salt in a large bowl.
3
Beat egg in a small bowl; stir in milk, honey and
4
margarine.
5
Add
6
to
7
flour mixture; stir just until moistened.
8
Batter
9
will
10
be
11
lumpy.
12
Stir in cereal and apricots. Pour into
13
a 8 x 4-inch loaf pan which has been sprayed with no stick
14
cooking
15
spray.
16
Bake 55 to 60 minutes or until toothpick inserted
17
in
18
center
19
comes out clean.
20
Cool 10 minutes; remove from pan.
21
Cool
22
completely
23
on a wire rack.
24
For easier slicing, wrap bread and store overnight.

585

kcal

Calories

Fat

125

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 10 ingredients. The key ingredients include: 1 1/2 c. flour, 2/3 c. firmly packed brown sugar, 2 1/2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Honey 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.

Honey Apricot Bread

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