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Almond Apricot Bread

TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD: 1 loaf (16 slices).
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.

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

  • 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.

Nutrition Facts

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

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