Almond Apricot Bread
This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.
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INGREDIENTS
NutritionFOR THE BREAD
- 2 1⁄2cups all-purpose flour
- 1⁄2cup granulated sugar
- 1⁄2
- 3teaspoons baking powder
- 1teaspoon salt
- 1(7 ounce) package apricot baby food, with mixed fruit (minus 1 tablespoon of it set aside for the glaze)
- 1
- 3⁄4cup milk
- 3tablespoons canola oil
- 1teaspoon almond extract
- 2⁄3cup sliced almonds, coarsely chopped
- 1⁄2cup dried apricot, diced
FOR THE GLAZE
- 1⁄2cup powdered sugar
- 1tablespoon apricot baby food
- 1teaspoon milk
- 1⁄8teaspoon 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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