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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