Fruit Bread

Bite into a piece of this moist quick bread and savor its tangy apricot-peach flavor.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 25 mins 350°F

Fruit Bread

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Directions

  1. Grease and lightly flour one 5-3/4x3x2-inch loaf pan or two 4-1/2x2-1/2x1-1/2-inch individual loaf pans; set aside.
  2. In a medium bowl combine all-purpose flour, sugar, whole wheat flour, baking powder, salt, and pumpkin pie spice. In a small bowl combine egg, applesauce, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in dried apricots. Pour into prepared pan(s).
  3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack. Wrap and store overnight. Makes 6 servings.

From the Test Kitchen

Wrap bread in foil and place in plastic freezer bag(s). Seal, label, and freeze up to 3 months. Thaw overnight before serving.

For 12 Servings:

Prepare as above, except use one 7-1/2x3-1/2x2-inch, two 5-3/4x3x2-inch or four 4-1/2x2 1/2x1-1/2-inch individual loaf pan(s) (in step 1). Bake in a 350 degree F oven for 45 to 50 minutes for the large pan (20 to 25 minutes for small pans) or until a wooden toothpick inserted near the center(s) comes out clean.

To Make Muffins:

Line 2-1/2-inch muffin pans with paper bake cups and fill 1/2-full with batter. Bake in a 350 degree F oven for 20 minutes or until a wooden toothpick inserted in center comes out clean. Small version of recipe makes 4 muffins and larger version makes 8.

Our Test Kitchen recommends 1 egg for either size recipe.

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