Chewin'

the News

April 2004

Apricot Bread

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Makes:    loaf	1	2	3	4	5	6
Ingredients:
Dried apricots	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Raisins	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Ground cloves	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.
Nutmeg	1/8 t.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8 t.	3/4 t.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Margarine*	6 T.	3/4 C.	1 C. + 2 T.	1-1/2 C.	1-3/4 C. + 2 T.	2-1/4 C.
Egg	1	2	3	4	5	6
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

*1 stick margarine = 8 T. or 1/2 C.                                         

Assembly Directions:

Preheat oven to 350 degrees. Cut apricots into 4 or 5 pieces. Kitchen scissors work the best. Cook apricots and raisins in water for 5 minutes in saucepan on stovetop or in the microwave. Add sugar, spices, salt and margarine. Mix and let cool. Then add eggs, flour and baking soda. Stir well. Fold into lightly greased bread pans and bake for 45 to 55 minutes or until knife inserted in the center of the loaf comes out clean.

Freezing Directions:

Allow bread to cool. Place in a gallon freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and slice into 12 slices.

Comments:

I found this recipe when going through my grandmother’s handwritten cooking notebook. She loved all kinds of breads, candies and desserts. The bread smells wonderful right out of the oven.

Nutritional Info: 

Per Serving: 219 Calories; 6g Fat (25.5% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 267mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.

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