Bread made with Apricots and Nuts
Heat oven to 350. Grease and flour loaf pan , 9x5x3 inches, or two loaf pans 8 1/2x4 1/2x2 1/2 inches. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s), Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing
*If using self rising flour, omit baking powder and salt
Date Nut Bread: Omit orange peel, orange juice and apricots. Increase milk to 1 1/4 cups and add 1 cup cut-up dates
Prune Nut Bread: Omit orange peel, orange juice and apricots. Add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 306 | ||
Calories from Fat: 77 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 17.5mg | 5 % | |
Sodium 38.2mg | 1 % | |
Potassium 367.7mg | 10 % | |
Total Carbohydrate 49g | 14 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 45.7g | ||
Protein 9.3g | 13 % | |
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: 306
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