Apricot Walnut Bread Recipe

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"Orange juice and oat bran add flavor and texture to this recipe," comments Diane Hixon of Niceville, Florida.

This recipe is:

Diabetic Friendly

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Apricot Walnut Bread Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 16 Servings

10 50 60

Ingredients

4 egg whites
2/3 cup water
1/2 cup orange juice
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup uncooked oat bran hot cereal
1/2 cup chopped dried apricots
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup chopped walnuts

Directions

In a bowl, combine the first five ingredients. Stir in oat bran and apricots. Combine the flour, brown sugar, baking powder and soda; stir into apricot mixture just until moistened. Fold in nuts.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 50-55 minutes or until bread tests done. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

Nutritional Analysis: One serving (1 slice) equals 141 calories, 5 g fat (0 saturated fat), 0 cholesterol, 42 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Originally published as Apricot Walnut Bread in Taste of Home February/March 1995, p45