Orange Apricot Loaf
This recipe makes 1 loaf servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 234 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 42 g |
| fibre | 4 g |
| chol | 37 mg |
| sodium | 211 mg |
| %RDI: 7% calcium | - |
| iron | 14 |
| vit A | 8 |
| vit C | 15 |
| folate | 6 |
This muffinlike loaf is ideal for a brunch or to serve with tea. If using a dark pan, check after one hour as loaves bake slightly faster in dark pans.
Ingredients
- 1-3/4 cups whole wheat flour
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 medium seedless orange, (unpeeled)
- 2 eggs
- 3/4 cup milk, (approx)
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 3/4 cup chopped dried apricots
- 2 tsp icing sugar
Preparation
In large bowl, combine whole wheat and all-purpose flours, sugar, baking powder, baking soda and salt ; set aside.
In food processor or blender, mince orange into small pieces. Using on/off motion, blend in eggs, milk, oil and vanilla; pour into measure and add more milk to make 2 cups (500 mL). Pour over dry ingredients; sprinkle with apricots. Stir just until moistened.
Spread in greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350°F (180°C) oven for 1 to 1-1/4 hours or until tester inserted in centre comes out clean.
Let cool in pan on rack for 15 minutes; turn out onto rack and let cool completely. Dust with icing sugar. (Slices can be individually wrapped in plastic wrap and frozen in airtight container for up to 1 month; or wrap and freeze whole.)
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