Double Apricot Bread
Recipe from Diabetic Living

Pumpkin pie spice flavors this low-fat quick bread recipe that features apricots.


Double Apricot Bread

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Servings: Makes 2 loaves (18 servings).
Prep Time: 20 mins
Total Time: 1 hr 5 mins
Related Categories: Bread, Breakfast and Brunch, Diabetic, Easter Breakfast and Brunch, Fruit, Healthy Dishes, Low Calorie, Low Fat, Low Sodium, No Knead Bread
 
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Ingredients
  • 1  16-ounce can
    apricot halves, drained
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  • 1-3/4  cup
    all-purpose flour
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  • 3/4  cup
    whole wheat flour
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  • 1-1/4  cups
    sugar
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  • 3-1/2  teaspoons
    baking powder
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  • 1  teaspoon
    salt
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  • 1/2  teaspoon
    pumpkin pie spice
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  • 2 
    beaten eggs
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  • 1/2  cup
    milk
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  • 3  tablespoons
    cooking oil
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  • 1  cup
    snipped dried apricots
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Directions
1.
In a blender container or food processor bowl blend or process canned apricot halves until smooth. Set aside.
2.
In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt, and pumpkin pie spice. In another bowl combine eggs, the apricot puree, milk, and cooking oil. Add to flour mixture, stirring just until combined. Stir in dried apricots. Pour into two greased and floured 8x4x2-inch or 7-1/2x3-1/2x2-inch loaf pans.
3.
Bake in a 350 degree F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve with margarine or butter, if desired. Makes 2 loaves (18 servings).

Make ahead tips
Wrap loaves in foil; refrigerate overnight. Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw overnight before serving.
Nutrition information
Calories 186, Total Fat 3 g, Cholesterol 24 mg, Sodium 187 mg, Carbohydrate 37 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 12%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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