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September 2018

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Double Apricot Bread Recipe

Double Apricot Bread recipe and other low carb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Double Apricot Bread recipe  PDF


FROM: JAN COPELAND, ARIZONA 1 cn Apricot halves 16oz (drain)
1 3/4 c All purpose flour
3/4 c Whole wheat flour
1 1/4 c Sugar
3 1/2 t Baking powder
1 t Salt
1/2 t Pumpkin pie spice
2 ea Eggs (beaten)
1/2 c Milk
3 T Cooking oil
1 c Snipped dried apricots
In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mi ture, stiring just till combined. Stir in dried apricots. Pour into two greased 8 4 2 inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves.
Nutrition information per serving: 186 cal (15 from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12 vit. A, 13 thiamine. From the Kitchen of: Gary and amp Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)

Double Apricot Bread recipe and other low carb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
495 people have voted
Last Reviewed on 2018-09-26



Wednesday, Sep 26 2018 Download & Print Double Apricot Bread recipe  PDF   Low Carb recipes RSS   Thumsb up

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