 |
Almond Apricot Bread
|
 |
2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 package (7 ounces) apricots with mixed fruit baby food, divided
1 egg
3/4 cup plus 1 teaspoon milk, divided
3 tablespoons vegetable oil
1-1/8 teaspoons almond extract, divided
2/3 cup sliced almonds, coarsely chopped
1/2 cup diced dried apricots
1/2 cup confectioners' sugar
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
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |