Apricot Walnut Loaf

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ruth 0

"This is a great bread for coffee break. The dough can be made in the bread machine or by hand."
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Ingredients

3 h 20 m servings 217 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place all ingredients except preserves, walnuts, and apricots into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid to flour ratio if needed.
  2. At the end of the dough cycle, remove dough and place on floured board. Cover and let rest for 10 minutes.
  3. Roll out into a rectangle, brush with apricot preserves, and sprinkle walnuts and apricots on top. Roll up into a loaf, place in greased bread pan, cover, and let rise for 45 minutes.
  4. At the end of the rising time, slash down the center, brush with a little beaten egg or egg substitute and milk, and bake in a preheated 375 degrees F (190 degrees C) oven for 25-30 minutes. Remove bread from pan, place on rack, and let cool.

Reviews

1

The recipe looked great, but the bread came out ok at best. I let it raise too much so maybe that was the problem. It might be better if you let the bread machine mix in the apricots.