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Apricot Bread Recipe

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This recipe for Apricot Bread, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Payton (Flynn)
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 tteaspoon powdered ginger or 3/4 tablespoon fresh, grated
1 cup dried apricots, chopped
1 egg or egg replacer (see notes)
2/3 cup sugar or sweetener
2 tablespoon oil
1 cup apricot or orange juice
1 teaspoon vinegar
1 teaspoon vanilla
1/2 cup nuts, chopped

Directions:
Directions:
Preheat oven to 350. In a large bowl, sift together the flower, baking powder, baking soda, salt, and ginger. Stir in the apricots, egg/egg replacer, sweetener, oil, juice, vinegar, vanilla, and nuts. Mix together gently until "just mixed." Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving.

Number Of Servings:
Number Of Servings:
Makes 1 loaf
Personal Notes:
Personal Notes:
I love the unusual ingredient of apricots in a bread. Egg replacers include (= 1 egg) 1 banana, 1/4 c applesauce, powder egg replacer, or 1T ground flax with 3T water. These work too!

 

 

 

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