Apricot-banana Nut Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread | 16 | Servings | |
INGREDIENTS
| 2/3 | c | Butter |
| 2/3 | c | Brown sugar |
| 1 | t | Lemon zest |
| 1 | Egg | |
| 1 | c | Very ripe banana pulp |
| 1/2 | c | Apricot butter, or jam |
| 1 3/4 | c | White flour |
| 2 1/4 | t | Baking powder |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
From: Emily Hirsch <emilyh@dex.com> Date: 16 Sep 1995 08:09:38 -0600 A while ago, I added apricot butter to my usual banana nut bread. I also used apricot jam - the chunks of apricot in the jam added a nice texture. The results were great! Best to have all ingredients at room temperature. Cream butter and sugar. Add egg, lemon zest, banana and apricot butter. Sift flour and baking powder together. Fold flour mixture gradually into the wet ingredients. Mix in walnuts. Pour batter into a bread pan, and bake for about 1 hour at 350 degrees Farenheit. P.S. Apricot butter also makes a nice glaze for pork roast or ham. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 91
Total Fat: 10.5g
Cholesterol: 32mg
Sodium: 77mg
Potassium: 49.9mg
Carbohydrates: 20.2g
Fiber: <1g
Sugar: 9g
Protein: 2.5g