Apricot Almond Quickbread

* Exported from MasterCook *

Apricot Almond Quickbread

Recipe By : The CKFM Bonnie Stern Cookbook, p. 115
Serving Size : 12 Preparation Time :1:15
Categories : Bread Cake

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

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.
Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?)


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NOTES : Bonnie Stern doesn't specify the fat content of the milk, but I
normally use Lacteeze 2%, so that's what I've used for nutritional analysis.
"This recipe is so easy and fast that it's hard to believe it can be so
delicious."
Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> 1997.
Bonnie Stern has published some low-fat recipe books since producing the
CKFM cookbook, but this book does not restrict the fat content.