Fruit and Nut Bread
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
2873
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,873 cal. | (137 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 422 g | (281 %) | ||
| Sugar added | 150 g | (600 %) | ||
| Roughage | 43.6 g | (145 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 36.5 mg | (304 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 29 mg | (242 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 324 μg | (108 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 126.2 μg | (280 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 3,360 mg | (84 %) | ||
| Calcium | 577 mg | (58 %) | ||
| Magnesium | 589 mg | (196 %) | ||
| Iron | 19.1 mg | (127 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 269 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 100 grams dried Apricot
- 120 grams Hazelnuts
- 150 grams raisins
- ½ tsp baking soda
- 150 grams brown sugar
- ¼ l water
- 250 grams Whole wheat flour
- 1 ½ tsps Baking powder
- 2 eggs
- 1 pinch salt
- 1 Tbsp Rum
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Finely chop the apricots and hazelnuts. Combine the raisins, baking soda, sugar and 1 cup of water in a saucepan and simmer for about 5 minutes. Remove from heat and let cool. Mix the flour with the baking powder, apricots and hazelnuts. Stir in the raisin mixture. Beat the eggs with the salt and rum until frothy. Stir into the flour and knead to form a smooth dough. Shape the dough into a loaf and place on a baking sheet lined with parchment paper. Bake for 60 minutes on the lowest rack in the oven. Remove from the oven and cool on a wire rack.
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