Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

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

Ingredients Nutrition

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.
Most Helpful

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!

loof February 01, 2012

Very tasty and easy. Bread was done in 55 minutes, with a photo-perfect crust. Made for Went to the Market tag.

KateL June 28, 2011