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Receta Apricot Date Bread With Rosemary
by Global Cookbook

Apricot Date Bread With Rosemary
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. Apricot Nectar
  • 8 ounce Snipped Pitted Dates (1 1/2 C)
  • 1/2 c. Snipped Dry Apricots
  • 1 Tbsp. Finely Shredded Orange Peel
  • 1 1/4 tsp Dry Rosemary Crushed
  • 2 1/4 c. All-Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 1/2 c. Icbinb-Light *Note
  • 1 c. Sugar
  • 1/4 c. Egg Beaters(r) 99% Egg Substitute **Note
  • 1/3 c. Nonfat Lowfat milk ***Note

Direcciones

  1. NOTE: Original recipe used butter or possibly margarine...I used I Cannot Believe It's Not Butter - Light
  2. NOTE: Original recipe used 1 regular egg
  3. NOTE: Original recipe used evaporated lowfat milk
  4. Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf pans or possibly three (71/2x31/2x2") loaf pans. I used two (9x5x2 3/4") loaf pans as this is what I had.
  5. Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Remove from heat.
  6. Stir in orange peel and rosemary; cold slightly.
  7. Meanwhile, stir together flour and baking soda in a small mixing bowl.
  8. Beat butter or possibly margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or possibly until softened. Gradually add in sugar, beating until fluffy. Beat in egg and lowfat milk. Alternately add in flour mix and date mix to batter, beating just until combined after each addition. Spread batter in prepared baking pans.
  9. Bake in a 375 deg F oven until a toothpick inserted near the center comes out clean, allowing about 25 minutes for the 4 1/2x2 1/2" pans, about 35 minutes for the 5 1/2x3" pans and about 40 minutes for the 7 1/2x3 1/2" pans. Cold in pans for 10 minutes. Remove from pans; cold completely on wire racks. Wrap and store overnight before slicing.
  10. Makes 32 servings. Because I used a different size baking pans I got about 28 slices total...this is what I based my counts on.
  11. According to magazine
  12. This is absolutely incredible tasting!!