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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup Splenda sugar substitute |
||
| Calories 271 | ||
| Calories from Fat 21 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.3g | 3% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 817mg | 34% | |
| Potassium 244mg | 6% | |
| Total Carbohydrate 54.1g | 18% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 4.5g | ||
| Protein 8.0g | 15% | |
Apricot Damper
By: Debbwl
Jun 28, 2009
A rustic bread that is crispy on the out side and tender on the inside. Best eaten right out of the oven.
SERVES 4
Ingredients
- 2 cups self rising flour
- 1/4 cup Splenda sugar substitute
- 1/4 cup dried apricot, sulfur free and very fine chopped
- 1 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 3/4 cup milk, may need up to 1 cup
Directions
1
Pre heat oven to 400*F.2
Mix flour, splenda, snipped apriocts, cinnamon and caramom.3
Add milk and mix just till holds togeth. Do not over mix or Damper will be tough. Turn on to flour surface, kneed once to twice and shape into a round loaf. Glaze with leftover milk4
Place on greased baking sheet and bake 20 to 25 minutes.5
Serve warm with butter.
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- Course > Breads > Quick Breads
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Enjolinfam
On Jul 24, 2009
Yum!!!! This turned out so great! I used fresh apricots and soy milk, and I doubled the recipe (so glad) to make two loaves. My family enjoyed one loaf tonight and we're sharing the other with friends tomorrow. Thanks so much! Made for vegetarian swap.
From: Annacia
On Jul 22, 2009
Mmmmm, this recipe yields a dense tasty sweet bread that is easy enough to make for a weekend breakfast. While the crust is quite chewy the interior moist, tender and delicious. The cinnamon and cardamom add a special touch. I baked at 375 F for 25 mins and it was fully baked with a well browned bottom.
From: Lalaloula
On Jun 30, 2009
Wow, Debbie! This is a VERY YUMMY damper recipe! It has a nice fluffy and moist inside and a crunchy crust on the outside. The fruit gives it a special flavour, which is complemented very well by the spices. I made two slight changes to the recipe by using half whole spelt flour in place of the ordinary and fresh apricots in place of the dried ones. But other than that stuck to your instructions and the damper turned out perfectly! Thanks so much for sharing this lovely treat with us! I will surely make it often again (maybe using different fruits, like raisins or cherries, or adding some oats to the batter). Yum, cant wait! 
Made and reviewed for Everyday is a Holiday Tag Game June 09.
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