Apricot Cornmeal Loaf
Recipe: #41274
July 23, 2023
Categories: Breads, Oven Bake, Quick Breads, Buttermilk Butter/Margarine, more
"Recipe source: Better Homes & Gardens Farmhouse Cooking 2023 Best if made one day ahead, wrapped and stored overnight before serving"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (115.4 g)
- Calories 226.4
- Total Fat - 9.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 130.4 mg
- Sodium - 435.1 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 3 g
- Sugars - 12 g
- Protein - 7.1 g
- Calcium - 93.7 mg
- Iron - 1.4 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat broiler. Arrange peppers on a foil-lined sheet pan and then broil them for 10 minutes or until skins are blackened on all sides, turning occasionally. Wrap in foil and let cool for 15 minutes. Peel skin from peppers. Cut a slit on one side, keeping pepper intact and scoop out seeds and remove stem, discarding seeds and stems.
Step 2
Preheat oven to 350 degrees F.
Step 3
Grease a 9 x 5 inch loaf pan.
Step 4
Chop two of the peeps and slice the third pepper in half lengthwise.
Step 5
In a bowl combine dry ingredients (flour - salt). In another bowl whisk the buttermilk, melted butter, 1/3 cup preserves, eggs and the chopped peppers. Add the wet mixture to the dry mixture, stirring until combined. Spoon batter into prepared pan. Arrange the pepper halves lengthwise over the batter.
Step 6
Bake for 60-70 minutes or until top is golden brown and a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides with a knife and remove from pan; cool completely.
Step 7
Wrap and store overnight.
Tips
No special items needed.
0 Reviews
You'll Also Love
