Apricot Date Loaves with Rosemary

You wouldn't guess the herb rosemary would taste so good in a quick bread.

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  • Makes: 32 servings
  • Prep: 20 mins
  • Bake: 35 mins 375°F

Apricot Date Loaves with Rosemary

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Directions

  1. Lightly grease eight 4-1/2x2-1/2x1-1/2- or four 5-1/2x3x2- or three 7-1/2x3-1/2x2-inch loaf pans; set aside.
  2. In a medium saucepan bring nectar, dates, and apricots to boiling. Reduce heat; simmer, covered, for 5 minutes. Remove from heat. Stir in orange peel and rosemary; cool slightly. Meanwhile, in a small mixing bowl stir together flour and baking soda; set aside.
  3. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened. Gradually add sugar, beating until fluffy. Beat in egg and milk. Alternately add flour mixture and date mixture, beating at low speed just until combined after each addition. Spread batter evenly in prepared baking pans. Bake in a 375 degree F oven until a toothpick inserted near the center comes out clean, allowing about 25 minutes for the 4-1/2x2-1/2-inch pans; about 35 minutes for the 5-1/2x3-inch pans; and about 40 minutes for the 7-1/2x3-1/2-inch pans. Cool in pans for 10 minutes. Remove from pans; cool completely on wire racks. Wrap and store overnight before slicing. Makes 32 servings.
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Nutrition Facts (Apricot Date Loaves with Rosemary)

  • Per serving:
  • 116 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 7 mg chol. ,
  • 95 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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