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Recipe Name: Apricot Fruit 'n' Nut Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3/4 Cup(s) All-Purpose Flour
3/4 Cup(s) Whole-wheat flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Ground cinnamon
1/2 Cup(s) Dried Apricots, chopped 12
halves
1/3 Cup(s) Dried Figs, chopped 2 large
2 Tablespoon(s) Raisins
2 Tablespoon(s) Walnuts, chopped 1/2 oz
1 Cup(s) Apricot nectar
1/4 Cup(s) Sugar
2 Egg whites
2 Tablespoon(s) Vegetable oil, plus
2 Teaspoon(s) Vegetable oil
2 Teaspoon(s) Vanilla extract
Directions:
1997

Lean and Luscious and Meatless, Bobbie Hinman & Millie Snyder. This
delicious, moist bread is chock full of fruit, fiber and flavor. It's
a great holiday bread. Preheat oven to 350F. Lightly oil a 4 x 8:
loaf pan or spray with nonstick spray. In a large bowl, combine both
flours, baking power, baking soda, and cinnamon. Mix well. Add
apricots, figs, raisins, and nuts. In another bowl, combine remaining
ingredients. Beat with a fork or wire whisk until blended. Add to dry
mixture, mixing until all ingredients are moistened. Place mixture in
prepared pan. Bake 35 min, until a toothpick inserted in the center of
the bread comes out clean. Cool in pan on wire rack 10 min, then turn
out onto rack to finish cooling. Probably could substitute other
nuts, and other fruits like apples. Makes 8 servings According to the
book: Cal 223, 1 fruit serving, 1 fat serving, 1 bread serving, 50
additional calories, 5 g protein, 6 g fat, 39 g carbs, 174 mg
sodium, 0 mg cholesterol. Posted to Digest bread-bakers.v097.n081 by
Reggie Dwork <reggie@reggie.com> on Dec 27,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 230
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 235.5mg
Potassium: 239.5mg
Carbohydrates: 40.4g
Fiber: 2.4g
Sugar: 19.5g
Protein: 4.3g


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