Almond Apricot Bread

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“This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.”
READY IN:
1hr 25mins
SERVES:
16
YIELD:
1 9
UNITS:
US

Ingredients Nutrition

  • FOR THE BREAD
  • 2 12 cups all-purpose flour
  • 12 cup granulated sugar
  • 12 cup light brown sugar, packed
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 (7 ounce) package apricot baby food, with mixed fruit (minus 1 tablespoon of it set aside for the glaze)
  • 1 egg
  • 34 cup milk
  • 3 tablespoons canola oil
  • 1 teaspoon almond extract
  • 23 cup sliced almonds, coarsely chopped
  • 12 cup dried apricot, diced
  • FOR THE GLAZE
  • 12 cup powdered sugar
  • 1 tablespoon apricot baby food
  • 1 teaspoon milk
  • 18 teaspoon almond extract

Directions

  1. FOR THE BREAD ~ Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
  2. In a large bowl, whisk together the flour, sugars, baking powder & salt.
  3. Set aside 1 tablespoon of the baby food for a glaze.
  4. In another bowl, beat together the egg, 3/4 cup milk, oil, 1 teaspoon almond extract & the remaining baby food, then stir this mixture into the flour mixture just until moistened.
  5. Fold in the almonds & dried apricots & pour the batter into the prepared loaf pan.
  6. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
  8. FOR THE GLAZE ~ Combine the powdered sugar, 1 tablespoon of the apricot baby food, 1 teaspoon of milk & 1/8 teaspoon of almond extract, mixing until smooth. Drizzle over the cooled loaf.

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