Prep 15 mins
Cook 50 mins
If you love dried apricots, you'll love this bread. HINT: To prevent the dried apricots from sticking during cutting, dip the shears or knife into the flour mixture frequently.
- 1 1⁄2 cups unbleached flour or 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 ounces dried apricot halves (about 1 cup)
- 1 cup nonfat sour cream, without gelatin (8 oz.)
- 1⁄2 cup unsweetened applesauce
- 4 egg whites
- 2 teaspoons vanilla extract
- 1⁄3 cup chopped pecans
- Preheat oven to 350*. Coat a 9x5" loaf pan with nonstick spray.
- In a large bowl, stir together the unbleached or all-purpose flour, sugar, whole wheat flour, baking powder, and baking soda. Using kitchen shears or a sharp knife, snip the apricots into small pieces and drop them into the flour mixture. Toss to combine. Make a well in the center of the flour mixture.
- In a medium bowl, whisk the sour cream, applesauce, egg whites, and vanilla extract. Scrape into the well in the flour mixture and stir just until moistened. Fold in pecans.
- Scrape the batter into the prepared pan. Bake for 50-55 minutes, or until the bread begins to pull away from the sides of the pan. Allow the bread to cool in the pan for 10 minutes. Remove from the pan and cool completely on a rack.