2 Reviews

Very good recipe that yields a lovely loaf. It's so close to being diabetic friendly already that I took it one more step by really cutting the sugar. I used 1 cup of apricots, 1/4 cup of a "no sugar added" maple syrup (it has about 8g sugar per 1/4 cup and the missing 1/4 cup of liquid was replaced with water) and 1/4 cup of Splenda. The flour used was 1 1/2 cups of whole wheat and 1 cup of white and, the egg was 1/4 cup of just the whites and the almonds were cut to a liberal 1/4 cup. With the changes I got a very good tasting tea bread that baked beautifully in 45 mins in an 8x4 glass pan at 325f. I'm very happy with this recipe that is so good and willing to adapt to personal needs. Thanks Ms*Bindy for a keeper.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Annacia April 04, 2007

I made this in an 8 x 4-inch loaf pan, your directions do not state what size pan/s to use, however the bread turned out well. I did not bake them for as long as the recipe states, mine only took 50 minutes on air-convection oven. Thanks Bunny Mom!..Kitten:)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kittencal@recipezazz March 26, 2006
Slovenian Almond-Apricot Bread