Try this Apricot Nut Bread recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees. Grease 2 loaf pans. Measure all ingredients into a large mixer bowl. Beat on med. speed for 1/2 min. Pour into pans. Bake 55-65 mins or until toothpick comes out clean. Variation: Prune Nut Bread Omit orange peel, orange juice and apricots. Add 3/4 cup prune juice and i cup chopped cooked prunes. Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Jean Hopkins-Mom Posted to MC-Recipe Digest V1 #883 by Carol & Bob Floyd
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Serving Size: 1 Serving (1389g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4323 | ||
Calories from Fat: 464 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 14.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 1354.7mg | 47 % | |
Potassium 1304.8mg | 34 % | |
Total Carbohydrate 933.4g | 275 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 920.7g | ||
Protein 48.3g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4323
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