Double Apricot Bread Recipe
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Double Apricot Bread

1 can (17 oz) apricots, drained; reserve liquid
2-1/2 cups flour
1 cup sugar
3-1/2 tsp baking powder
1 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup milk
2 eggs, beaten
2 Tbsp vegetable oil
1 cup finely chopped dried apricots
1 cup powdered sugar
1-1/2 to 3 Tbsp reserved apricot liquid

Preheat oven to 350.

Puree canned apricots; set aside.

Combine flour, sugar, baking powder, salt and spice in medium bowl.

Combine pureed apricots, milk, eggs, and oil in a large bowl. Stir till well blended.

Gradually add dry ingredients and mix until just combined.

Fold in dried apricots.

Pour into 2 greased 8x4 inch loaf pans.

Bake at 350 for 45 to 50 minutes or until tests done. Cool for 10 minutes, remove from loaf pans.

Combine powdered sugar and apricot liquid, stirring until smooth. Drizzle over bread.

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