Apricot Mandel Bread
Whole Grain Recipe
Basic quick bread flavored up nicely with vanilla and lemon extracts, orange rind, apricot jam, nuts and cinnamon.
1 cup sugar
1 cup oil
4 cups flour; sifted
2 heaping teaspoons baking powder
1 pinch baking soda
1 teaspoon vanilla
1 teaspoon lemon extract
Dash grated orange rind
1 cup nuts, chopped
Grease a cookie sheet.
Beat eggs and add sugar. Add oil and extracts.
In separate bowl, put in rind, nuts, flour, powder and soda and stir. Put flour mixture into egg mixture. Stir.
Grease hands and put 1/3 dough down in a log shape. Put cinnamon and sugar on top. Put apricot jam very thinly on top and not to the very edge. Fold in thirds and fold down ends. Move to seam side down. Sprinkle top with more cinnamon and sugar.
Bake 20 minutes at 350 degrees. Cut the slices. Lay slices on cookie sheet on opposite side down and bake 12 minutes more. Keep in Tupperware at room temperature. Freezes well.
Recipe Yields 1 Loaf: 16 servings Apricot Mandel Bread.
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