Fruit Bread

Fruit Bread

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From: Diabetic Living Magazine

This moist spiced applesauce bread recipe has a luscious, tangy apricot flavor. Serve it with butter or cream cheese, and add a little sugar-free apricot jam for extra zing.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup whole-wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon pumpkin pie spice
  • 1 beaten egg or ¼ cup refrigerated or frozen egg product, thawed
  • ½ cup applesauce
  • 2 tablespoons cooking oil
  • ½ cup snipped dried apricots


  • Prep

  • Ready In

  1. Grease and lightly flour a 7½x3½-inch loaf pan (see Tip). If desired, line the bottom of the pan with parchment paper; set aside.
  2. Combine all-purpose flour, sugar, whole-wheat flour, baking powder, salt, and pumpkin pie spice in a medium bowl. Combine egg, applesauce, and oil in a small bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened. Fold in dried apricots. Pour into the prepared pan.
  3. Bake in a 350°F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool on the wire rack. Remove the parchment paper, if using. Wrap in plastic wrap and store overnight before slicing.
  • Tip: For smaller loaves, use two 5¾x3-inch loaf pans, or four 4½x2½-inch individual loaf pans. Follow recipe as directed, except in Step 3, bake for 20 to 25 minutes.
  • To make ahead: Wrap bread in foil and place in plastic freezer bag(s). Seal, label, and freeze for up to 3 months. Thaw overnight before serving.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 128 calories; 3 g fat(1 g sat); 1 g fiber; 24 g carbohydrates; 2 g protein; 32 mcg folate; 18 mg cholesterol; 13 g sugars; 224 IU vitamin A; 1 mg vitamin C; 31 mg calcium; 1 mg iron; 135 mg sodium; 109 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ fat, ½ fruit, ½ other carbohydrate, ½ starch

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