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
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.