Publisher Photo
Publisher Photo
"Orange juice and oat bran add flavor and texture to this recipe," comments Diane Hixon of Niceville, Florida.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling

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 8x4-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.
Originally published as Apricot Walnut Bread in Taste of Home February/March 1995, p45

Nutritional Facts

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

  • 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
  1. 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.
  2. Pour into a greased 8x4-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.
Originally published as Apricot Walnut Bread in Taste of Home February/March 1995, p45

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