Pat Nixon's Apricot Nut Bread
Recipe: #25595
February 08, 2017
Categories: Breads, Apricot, Brunch, Oven Bake Low Fat, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"this recipe comes from Mrs. Richard M. Nixon, former First Lady, sent to the ladies of Most Precious Blood Parish, Corpus Christi, Texas, when she was still First Lady."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (152.9 g)
- Calories 471.2
- Total Fat - 17.9 g
- Saturated Fat - 4 g
- Cholesterol - 44.9 mg
- Sodium - 540.4 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 3.1 g
- Sugars - 36.7 g
- Protein - 8.6 g
- Calcium - 209.5 mg
- Iron - 1.6 mg
- Vitamin C - 10 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat egg. Stir in sugar and butter; mix well.
Step 2
Sift flour with baking powder, baking soda and salt.
Step 3
Add alternately with orange juice and water to the sugar mixture. Add apricots and nuts; mix well.
Step 4
Pam spray a bread pan.
Step 5
Bake in loaf pan at 350 degrees F for 1 1/2 hours or until firm when tested.
Tips
No special items needed.
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