Apricot Almond Quickbread

1 hours Prep: 20 minutes Cook: 1 hours

643 calories per serving view nutrition facts

1 loaf suggest servings

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Ingredients

3/4	cup	apricots	dried
1	cup	water	boiling
2	cups	flour, all-purpose
1	tablespoon	baking powder
3/4	cup	sugar	granulated
1/2	cup	almonds	sliced, toasted
2	large	eggs
1	cup	milk	2% lowfat
1/3	cup	butter	unsalted, melted
1/4	teaspoon	almond extract	pure
1/2	teaspoon	vanilla extract	pure

Directions

1. Preheat oven to 350F/180C. If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown.

2. Chop dried apricots. The easiest way to do this is to cut them with scissors. Place apricot pieces in a bowl and cover with the boiling water. Allow them to rest for 10 minutes while preparing the batter.

3. Combine the flour, baking powder, and sugar. Stir together well. Stir in the almonds.

4. Combine the eggs, milk, melted butter and extracts. Pour the wet ingredients over the dry ingredients and stir only until blended.

5. Drain the apricots and pat dry with paper towels. Stir them into the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan and bake for 1 hour. Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool.

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Nutrition Facts

Serving Size 278g

Amount per Serving

Calories 643 36% of calories from fat

	% Daily Value*
Total Fat 25.0g	39%
Saturated Fat 12.0g	59%
Trans Fat 0.0g
Cholesterol 151mg	50%
Sodium 174mg	7%
Total Carbohydrate 91.0g	30%
Dietary Fiber 3.0g	12%
Sugars 42.0g
Protein 14.0g	28%