Apricot-Amaretto Bread Recipe
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup chopped dried apricots
1/4 cup toasted sliced almonds, divided
3/4 cup sugar
3/4 cup skim milk
1/4 cup Amaretto (almond-flavored liqueur)
3 tablespoons vegetable oil
1/2 teaspoon almond extract
1 large egg
1 tablespoon sugar
Preheat oven to 350 degrees. Combine first five ingredients in a large bowl. Stir in apricots and 3 tablespoons almonds; make a well in center of mixture.
Combine sugar and next five ingredients (sugar through egg) in a bowl; add to flower mixture, stirring until just moist. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Sprinkle with remaining almonds and 1 tablespoon sugar.
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack and remove from pan. Cool completely on wire rack.
Yield: 14 servings (serving size: 1 slice).
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