Side Dish

Whole Wheat Apricot and Raisin Bread is for Side Dish.

Whole Wheat Apricot and Raisin Bread takes 245 minutes to prepare.

Whole Wheat Apricot and Raisin Bread takes 30 minutes to cook.

Whole Wheat Apricot and Raisin Bread makes 10 servings.

The ingredients for Whole Wheat Apricot and Raisin Bread are:

2 ounces Whole Dried Apricots
3/4 cup Milk
2 cups BOB'S RED MILL Stone Ground Whole Wheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Nutmeg
1/4 cup (1/2 stick) Butter
1/4 cup Sugar
2 ounces Raisins
1 Egg, beaten

Here is how you make Whole Wheat Apricot and Raisin Bread:

Chop apricots into 1/2" pieces and soak them in the milk for 4 hours. Preheat oven to 350 degrees. Place the flour, baking powder, baking soda, salt and nutmeg in a bowl and cut in butter. Add sugar and raisins. Make a well in the center and pour in beaten egg, milk and apricots. Mix well to make a soft dough. Place mixture in a 1-pound loaf pan and bake for 30 minutes or until a toothpick stuck in the center comes out clean. Turn the loaf onto a wire rack to cool. Makes one 1-pound loaf. Cut into 10 slices.Number of Servings: 10Recipe submitted by SparkPeople user BEEFGODDESS.

The nutritional information for Whole Wheat Apricot and Raisin Bread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 157.1

• Total Fat: 3.0 g
• Cholesterol: 21.6 mg
• Sodium: 332.0 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 3.5 g
• Protein: 4.6 g