Apricot Whole Wheat Loaf

This is a yummy, sweet, soft bread recipe.


  • 1/2 cup packed brown sugar
  • 2 cups whole wheat flour
  • 2 tsp. baking soda
  • Ad
  • 1/4 tsp. cinnamon
  • 1/2 cup egg substitute
  • 2 (16 oz.) cans juice-pack apricots, drained, pureed
  • 1/4 cup safflower oil
  • 2 tsp. vanilla


Combine brown sugar, whole wheat flour, baking soda, and cinnamon in bowl. Mix egg substitute, apricot puree, oil, and vanilla in bowl. Add to dry ingredients, mixing just until blended; do not over-mix. Pour into greased and floured 5x9 inch loaf pan. Bake 55 minutes or until loaf tests done. Cool in pan several minutes. Remove to wire rack to cool completely.

Servings: 12
Prep Time: 20 Minutes
Cooking Time: 55 Minutes

By Robin from Washington, IA


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