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Almond Apricot Bread

 Almond Apricot Bread
My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.
16 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 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 canola oil
  • 1-1/8 teaspoons McCormick® Pure 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. loaf pan. Bake at 350° 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

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Almond Apricot Bread (continued)

Directions (continued)

  • 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).