Publisher Photo
Publisher Photo
I enjoy all kinds of cooking, but I especially like baking delicious breads like this! It's chock-full of good things like apricots, almonds and bananas.
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
28 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup raisins
  • 2/3 cup nonfat dry milk powder
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped dried apricots
  • 1/3 cup toasted wheat germ
  • 1/4 cup chopped toasted almonds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup egg substitute
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 2 large ripe bananas, mashed

Directions

In a large bowl, combine the first 11 ingredients. In another bowl, beat the egg substitute, juice, oil, molasses and bananas; stir into dry ingredients just until moistened. Pour into two 8x4-in. loaf pans that have been coated with cooking spray. Bake at 325° for 1 hour or until bread tests done. Cool for 10 minutes; remove from pans to wire racks to cool. Yield: 2 loaves (14 slices each).
Originally published as Fruit 'n' Nut Loaf in Country Woman November/December 1997, p36

Nutritional Facts

1 slice: 158 calories, 6g fat (0 saturated fat), 0 cholesterol, 136mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup raisins
  • 2/3 cup nonfat dry milk powder
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped dried apricots
  • 1/3 cup toasted wheat germ
  • 1/4 cup chopped toasted almonds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup egg substitute
  • 3/4 cup orange juice
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 2 large ripe bananas, mashed
  1. In a large bowl, combine the first 11 ingredients. In another bowl, beat the egg substitute, juice, oil, molasses and bananas; stir into dry ingredients just until moistened. Pour into two 8x4-in. loaf pans that have been coated with cooking spray. Bake at 325° for 1 hour or until bread tests done. Cool for 10 minutes; remove from pans to wire racks to cool. Yield: 2 loaves (14 slices each).
Originally published as Fruit 'n' Nut Loaf in Country Woman November/December 1997, p36

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