A light-yellow colored bread that looks lovely on a plate with various breads such as cranberry, zucchini, and pumpkin.
Grease and flour a 5 1/2 inch by 9 inch loaf pan and 2 or 3 muffin cups.
Soak cut up dried apricots for 30 minutes in hot water.
Mix sugar, butter, egg, water and orange juice.
Sift dry ingredients and add to liquid.
Add nuts and apricots
Bake at 350 degrees for 1 hour
Putting part of the batter into the muffin cups allows the loaf to bake through without over-browning the outside.
(This recipe was in the Faubion Methodist Church Cookbook circa 1963, W.S.C.S. Rebecca Circle)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1276g) | ||
Recipe Makes: Servings | ||
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Calories: 4280 | ||
Calories from Fat: 455 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.5g | 67 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 61mg | 19 % | |
Sodium 914.1mg | 32 % | |
Potassium 2509.6mg | 66 % | |
Total Carbohydrate 939.6g | 276 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 914.3g | ||
Protein 47.3g | 68 % | |
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: 4280
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