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Almond Apricot Bread cont.
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In a large bowl, combine the flour, sugars, baking powder and salt.
Set aside 1 tablespoon baby food for glaze. In another bowl, beat the
egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby
food. Stir into dry ingredients just until moistened. Fold in almonds
and apricots. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350° for 55-65 minutes or until a toothpick comes out
clean. Cool for 10 minutes before removing from the pan to a wire
rack to cool completely. For glaze, combine the confectioners'
sugar, reserved baby food, and remaining milk and extract until
smooth. Drizzle over bread.
Yield: 1 loaf (16 slices).
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |