Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot Almond Tea Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
8 Ounce(s) Dried Apricots, chopped
1 1/4 Cup(s) Hot brewed tea
1 Cup(s) Sugar
1 Teaspoon(s) Salt
1/2 Cup(s) Skim milk or soy milk
2 Eggs or equivalent egg
substitute
2 Tablespoon(s) Vegetable oil
2 3/4 Cup(s) Whole wheat pastry flour OR
Unbleached white flour
2 Teaspoon(s) Baking Powder
1/2 Cup(s) Almonds, coarsely chopped
Directions:
In a large bowl, combine apricots and hot tea. Stir in sugar and salt
and let sit for 1 hour. Preheat oven to 325 F and lightly spray a 9 x
5-inch loaf pan. Add milk, eggs, and oil to apricot mixture and mix
well. In a medium bowl, whisk together flour and baking powder. Add to
wet ingredients along with almonds. Stir until just blended. Spoon
mixture into prepared pan and bake until top is golden and toothpick
inserted into the center comes out clean, about 1 hour 15 minutes. By
"Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999. Recipe
by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 197
Calories From Fat: 37
Total Fat: 4.3g
Cholesterol: <1mg
Sodium: 211.5mg
Potassium: 225.5mg
Carbohydrates: 37.4g
Fiber: 2g
Sugar: 20.3g
Protein: 3.6g


Scale this recipe to Servings [?]