- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -
Posted By elizabeth On February 14, 2010 @ 1:54 am In Shabbos Recipes | No Comments
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 cup non-dairy creamer
¼ cup oil
½ cup chopped toasted pecans
½ cup chopped dried apricots (I use a scissors)
Preheat oven to 350 degrees. Stir together flour, sugar and baking powder. Whisk together the egg, non-dairy creamer and oil. Stir into dry ingredients and mix until just moistened. Stir in pecans and dried apricots. Pour into a greased loaf pan (standard size: 9 x 5 x 3) and bake for 60 to 65 minutes.
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2010/02/apricot-pecan-bread/
URLs in this post:
 Image: http://www.printfriendly.com/print?url=http://www.gourmetkoshercooking.com/2010/02/apricot-pecan-bread/
Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.