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Raspberry Apricot Bread

Andrea Giang
  • 65 minutes
  • Serves 1

INGREDIENTS

1 cup

Apricots, ripe

1 cup

Raspberries, fresh

1

Egg, large

1 cup

Vanilla almond milk

1 tsp

Baking soda

2 cups

Flour

1 cup

Granulated sugar

2 tsp

Vanilla extract

1/3 cup

Vegetable oil