Almond Apricot Bread

READY IN: 1hr 25mins
loof
Recipe by Sydney Mike

This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.

Top Review by loof

Absolutely delicious bread! Nice and moist with great flavor. I made mine in 4 mini-loaf pans and they cooked in about 45 minutes. I just brushed a light coat of the glaze over the loaves instead of drizzling. Great recipe - thanks for sharing it!

Ingredients Nutrition

  • FOR THE BREAD

  • 2 12 cups all-purpose flour
  • 12 cup granulated sugar
  • 12 cup light brown sugar, packed
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 (7 ounce) package apricot baby food, with mixed fruit (minus 1 tablespoon of it set aside for the glaze)
  • 1 egg
  • 34 cup milk
  • 3 tablespoons canola oil
  • 1 teaspoon almond extract
  • 23 cup sliced almonds, coarsely chopped
  • 12 cup dried apricot, diced
  • FOR THE GLAZE

  • 12 cup powdered sugar
  • 1 tablespoon apricot baby food
  • 1 teaspoon milk
  • 18 teaspoon almond extract

Directions

  1. FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
  2. In a large bowl, whisk together the flour, sugars, baking powder & salt.
  3. Set aside 1 tablespoon of the baby food for a glaze.
  4. In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
  5. Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
  6. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  8. FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

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