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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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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 king arthur unbleached 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 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 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).
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