Almond Apricot Bread Recipe

5 3 2
Almond Apricot Bread Recipe
Almond Apricot Bread Recipe photo by Taste of Home
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Almond Apricot Bread Recipe

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5 3 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 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 almond extract, divided
  • 2/3 cup sliced almonds, coarsely chopped
  • 1/2 cup diced dried apricots
  • 1/2 cup confectioners' sugar

Directions

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 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center 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).
Originally published as Almond Apricot Bread in Best of Country Breads 2000, p29

Nutritional Facts

1 slice: 209 calories, 5g fat (1g saturated fat), 15mg cholesterol, 239mg sodium, 37g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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 almond extract, divided
  • 2/3 cup sliced almonds, coarsely chopped
  • 1/2 cup diced dried apricots
  • 1/2 cup confectioners' sugar
  1. 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.
  2. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  3. For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread. Yield: 1 loaf (16 slices).
Originally published as Almond Apricot Bread in Best of Country Breads 2000, p29

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MY REVIEW
lindawenger User ID: 4072014 204312
Reviewed Dec. 8, 2011

"I'm not very familiar with baby food anymore. Is this a dry form or will the jarred food work?"

MY REVIEW
erospert User ID: 1047861 54711
Reviewed Sep. 18, 2010

"I run a small cottage business from my home baking quick breads to sell at a year round farmers market in our town. This is one of my most requested breads. It comes out perfectly each and every time."

MY REVIEW
cindemarie User ID: 4704065 79704
Reviewed Mar. 22, 2010

"My family loves this bread!! easy to make and it is even good for a year round treat!!"

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