Double Apricot Bread 1 can (17 oz)
apricots, drained; reserve liquid 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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