Orange Apricot Loaf
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.
Servings: 1 loaf
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 234 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 1 g |
| 42 carb | - |
| fibre | 4 g |
| chol | 37 mg |
| sodium | 211 mg |
| %RDI: 7% calcium | - |
| iron | 14% |
| vit A | 8% |
| vit C | 15% |
| folate | 6% |
-
1-3/4 cups (425 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2/3 cup (150 mL) packed brown sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 medium seedless orange (unpeeled)
2 eggs
3/4 cup (175 mL) milk (approx)
1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) vanilla
3/4 cup (175 mL) chopped dried apricots
2 tsp (10 mL) icing sugar
Preparation:
In large bowl, combine whole wheat and all-purpose flours, sugar, baking powder, baking soda and sa< 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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