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    You are in: Home / Recipes / The Trellis' Apricot-Almond Bread Recipe
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    The Trellis' Apricot-Almond Bread

    The Trellis' Apricot-Almond Bread. Photo by LorenLou

    1/1 Photo of The Trellis' Apricot-Almond Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    s'kat's Note:

    This was a wonderful bread recipe from the Trellis restaurant in Williamsburg, VA.

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    Units: US | Metric


    1. 1
      In a 350-degree oven, toast almonds on baking sheet for 10 minutes.
    2. 2
      In mixing bowl, cream together butter and sugar until fluffy.
    3. 3
      Add eggs 1 at a time, beating well.
    4. 4
      Add baking powder, salt, cinnamon, and extract.
    5. 5
      Beat until smooth and add flour 1/2 cup at a time alternately with sour cream.
    6. 6
      Beat until smooth, then add almonds and apricots.
    7. 7
      Place in buttered and floured 12" loaf pan.
    8. 8
      Bake for 1 hour.
    9. 9
      Allow to cool before removing from pans.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on July 05, 2008


      If you like Apricots you'll love this bread. I'm not huge on the taste because i'm not an apricot lover but the almonds and the cinnamon were a perfect addition. I followed recipe exactly and had no problem with the consistency or the time it took to cook. I put the batter in 3 mini pans and it took about 50 minutes to cook instead of the 60 and it came out just fine. I may make this again if I can get my kids to eat it and if I do so I'll dice the apricots up in finer pieces. Also use ripe apricots mine were just too sour. Also, don't cut down on time by not toasting the almonds. I loved them toasted in this recipe

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    • on June 29, 2005


      4 stars because the bread is quite tasty. It has a very mild flavor, a smooth texture, and the almonds add just enouogh crunch. However, the list of ingredients states baking soda - yet the instructions mention baking powder. I went with baking powder as that is what most similar recipes required. I also used one whole jar of Libby's apricot halves, packed in Splenda syrup - drained well, because I had them on hand. I'm sure peaches would also work well in this recipe. Also, after one hour of baking, the bread was quite raw in the middle. I returned it to the pan, covered with foil and baked an additional 30 minutes.

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    Nutritional Facts for The Trellis' Apricot-Almond Bread

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 725.6
    Calories from Fat 206
    Total Fat 22.8 g
    Saturated Fat 8.8 g
    Cholesterol 134.5 mg
    Sodium 386.6 mg
    Total Carbohydrate 116.7 g
    Dietary Fiber 5.1 g
    Sugars 56.3 g
    Protein 15.4 g

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