Apricot Raisin & Pecan Bread Recipe

Recipe By King Arthur Baking

Looking for an interesting bread to go with your morning bowl of granola? Using a pre-ferment in the dough (a portion of the flour and water with yeast mixed ahead of time) allows the flavor sweet, tangy and nutty and texture irregular holes and a chewy crust in this fruit-and nut-laden bread to shine. For a festive, holiday version, replace the raisins with dried cranberries.

5
22 Rating - Rate
Vegdiet
8hr 35minstotal
30minsPrep
27minsCook

ingredients serve

Ingredients For Apricot Raisin & Pecan Bread Recipe

Nutrition
value
1554
calories per serving
160 g Fat20 g Protein29 g Carbs20 g FiberOther

Current Totals

  • 160 g Fat
  • 20 g Protein
  • 29 g Carbs
  • 20 g Fiber

MacroNutrients

  • Carbs
    29 g
  • Protein
    20 g
  • Fiber
    20 g

Fats

  • Fat
    160 g

Vitamins & Minerals

  • Calcium
    158 mg
  • Iron
    5 mg
  • Vitamin A
    7 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    2 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    50 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    2 mg
  • Vitamin E
    2 mg
  • Copper
    2 mcg
  • Magnesium
    272 mg
  • Manganese
    9 mg
  • Phosphorus
    623 mg
  • Selenium
    7 mcg
  • Zinc
    9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by King Arthur Baking

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