Apricot Almond Tea Bread
Whole Grain Recipe
Dried apricots and orange juice give this bread plenty of sweet fruit flavor and nutrients.
6 ounces dried apricots, coarsely chopped
3/4 cup orange juice
1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter or margarine, melted
1/2 cup milk
1 cup almonds
Heat oven to 350 degrees. Grease and flour 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan.
In small saucepan bring apricots and juice just to boiling. Pour into large bowl; cool to lukewarm.
Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds.
Turn into pan; level top. Bake in center of oven about 1 hour, 15 minutes, until pick inserted into center comes out clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool.
While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve. Flavor is best if Apricot Almond Tea Bread is allowed to stand 24 hours before serving.
Recipe Yields 1 loaf for 16 servings.
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