Walnut Apricot Bread
Yield
1 loafPrep
15 minCook
60 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | cup |
apricots
dried, cut-up |
*
|
| ⅔ | cup |
walnuts
meats |
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
well-beaten |
|
| 4 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 237 | ml |
apricots
dried, cut-up |
*
|
| 158 | ml |
walnuts
meats |
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
well-beaten |
|
| 6E+1 | ml |
butter
|
|
Directions
Sift the baking powder, salt, and flour together; sift once more.
Add the sugar and mix again; then add the apricots and the nuts.
Combine the milk, egg, and butter, and beat lightly; add this to the flour mixture and blend well.
Bake in a buttered loaf pan in a 350℉ (180℃) oven for one hour.
