Double Apricot Bread
A moist, flavorful apricot bread with a hint of spice and dried apricots, perfect for breakfast or teatime, appealing to fruit lovers and baked good enthusiasts.
Ingredients
- 1 (16 oz.) can unpeeled apricot halves, drained ⓘ
- 1 3/4 cups all-purpose flour ⓘ
- 1 1/4 cups sugar ⓘ
- 3/4 cup whole wheat flour ⓘ
- 3 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice ⓘ
- 2 beaten eggs ⓘ
- 1/2 cup milk ⓘ
- 3 tablespoons cooking oil ⓘ
- 1 cup snipped dried apricots ⓘ
- butter ⓘ
Instructions
- In a blender, process canned apricots until smooth. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, salt, and pumpkin pie spice.
- In another mixing bowl, combine the eggs, milk, cooking oil, and apricot puree.
- Add the egg mixture to the flour mixture, stirring just until combined.
- Stir in the dried apricots.
- Pour the batter into two greased 8 x 4 x 2-inch pans.
- Bake in a 350°F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pans on a wire rack for 10 minutes.
- Remove from pans and cool completely.
- Slice and serve with butter.
Nutrition & Diet Analysis (per serving)
980
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).