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Almond Apricot Quick Bread

 Almond Apricot Quick Bread
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.
32 ServingsPrep: 25 min. + standing Bake: 1 hour

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

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Almond Apricot Quick Bread (continued)

Directions (continued)

  • 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.