Almond Apricot Bread

Recipe by Sydney Mike
READY IN: 1hr 25mins
SERVES: 16
YIELD: 1 9
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE BREAD
  • 2 12
  • 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
  • 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
  • 1
    tablespoon apricot baby food
  • 1
    teaspoon milk
  • 18
    teaspoon almond extract
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DIRECTIONS

  • FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
  • In a large bowl, whisk together the flour, sugars, baking powder & salt.
  • Set aside 1 tablespoon of the baby food for a glaze.
  • 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.
  • Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
  • Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  • 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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