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Almond Apricot Quick Bread Recipe

This versatile quick bread is best savored slowly. It's a breakfast loaf, dessert and food gift— all in one. I also like to use the buttery crumb topping on pies, coffee cakes and muffins.

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Almond Apricot Quick Bread Recipe

Prep: 25 min. + standing Bake: 1 hour

Yield: 32 Servings

25 60 85

Ingredients

1-1/2 cups water
1 cup chopped dried apricots
5 cups all-purpose flour
2 cups sugar
7 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 teaspoons grated orange peel
1/2 teaspoon baking soda
2 eggs
1 cup milk
1/3 cup vegetable oil
3/4 cup orange juice
1 cup chopped almonds
CRUMB TOPPING:
2/3 cup all-purpose flour
1/2 cup confectioners' sugar
Pinch salt
1/4 cup cold butter, cubed
1/2 teaspoon vanilla extract

Directions

In a small saucepan, bring water and apricots to a boil. Cover; remove from the heat and let stand for 10 minutes. Drain, reserving 3/4 cup apricot liquid; set apricots aside. In a large bowl, combine flour, sugar, baking powder, salt, orange peel and baking soda. In another bowl, combine eggs, milk, oil, orange juice and reserved apricot liquid. Stir into dry ingredients just until moistened. Fold in the almonds and apricots. Pour into two greased 9-in. x 5-in. loaf pans. In a small bowl, combine flour, confectioners' sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in vanilla. Sprinkle over loaves. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 215 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 248 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond Apricot Bread in Country Woman Christmas Annual 1998, p15