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Apricot Nut Bread
Ingredients:
2 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbs. vegetable oil
1 1/4 c. milk
1 egg
1 Tbs. plus 1 tsp. grated orange rind
1 c. chopped nuts
1 c. finely chopped dried apricots
2 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbs. vegetable oil
1 1/4 c. milk
1 egg
1 Tbs. plus 1 tsp. grated orange rind
1 c. chopped nuts
1 c. finely chopped dried apricots
Directions:
Heat oven to 350. Grease bottom only of loaf pan, 9x5x3", or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2". Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9" loaf 55 to 65 minutes, 8" loaves 55 to 60 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than a week.
Heat oven to 350. Grease bottom only of loaf pan, 9x5x3", or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2". Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9" loaf 55 to 65 minutes, 8" loaves 55 to 60 minutes; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than a week.
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