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Apricot Date Bread With Rosemary

Make Apricot Date Bread With Rosemary at home with Apricot Nectar, Snipped Pitted Dates, Snipped Dried Apricots, Orange Peel, and Dried Rosemary. Serves 28. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 cup
• 8 oz
• 1/2 cup
• 1 tbsp
• 1 1/4 tsp
• 2 1/4 cup
• 1 1/2 tsp
• 1/2 cup
• 1 cup
• 1/4 cup
• 1/3 cup

Method (preview)

1. 1

   Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 min. Remove from heat.

2. 2

   Stir in orange peel and rosemary; cool slightly.

3. 3

   Meanwhile, stir together flour and baking soda in a small mixing bowl.

4. 4

   Beat butter or margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or till softened.

5. 5

   Gradually add sugar, beating till fluffy.

6. 6

   Beat in egg and milk.

7. 7

   Alternately add flour mixture and date mixture to batter, beating just till combined after each addition.

8. 8

   Spread batter in prepared baking pans.

9. 9

   Bake in a 375 deg F oven till a toothpick inserted near the center comes out clean, allowing about 25 min for the 4 1/2x2 1/2" pans, about 35 min for the 5 1/2x3" pans and about 40 min for the 7 1/2x3 1/2" pans.

10. 10

    Cool in pans for 10 min. Remove from pans; cool completely on wire racks.

11. 11

    Wrap and store overnight before slicing.

12. 12

    This is absolutely incredible tasting!!

13. 13

    NOTES: Cal 117.1g

14. 14

    Fat 1.6g

15. 15

    Carb 24.8g

16. 16

    Fib 0.7g

17. 17

    Pro 1.6g

18. 18

    Sod 99mg

19. 19

    CFF 12%