Apricot Nut Bread

Serves: 5
Total Calories: 558


2 1/2 cups flour *
1 cup sugar
3 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon grated orange peel
3 tablespoons oil
1/2 cup milk
3/4 cup orange juice
1 egg
1 cup finely chopped nuts
1 cup finely chopped apricot


Heat oven to 350°. Grease and flour 1 (9x5-inch) loaf pan, or 2 (8 1/2x4 1/2-inch) loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55–65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.

*If using self-rising flour, omit baking powder and salt.

Fun Fact: About half of all the people in the United States live within a 500-mile radius of Richmond, Virginia.

Nutritional Facts:

Serves: 5
Total Calories: 558
Calories from Fat: 136

This Apricot Nut Bread recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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