Apricot-Almond Gift Bread

Apricot-Almond Gift Bread
Photo by Zoe Singer

Ingredients

  • food processor and kitchen shears or cutting board and knife
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 tablespoons milk, water, or fruit juice
  • ½ teaspoon baking soda
  • 2/3 cup confectioners' sugar
  • 9- by 5- by 3-inch loaf pan or three 5 ¾- by 3 ¼- by 2-inch baby loaf pans
  • + 11 more ingredients
    • 3 tablespoons wheat germ
    • ½ teaspoon salt
    • 1/3 cup canola or light olive oil
    • 1 ½ teaspoons baking powder
    • 2 cups all-purpose flour
    • ½ cup blanched almonds
    • 1 cup dried apricots (moist-style)
    • 1 cup granulated sugar
    • 1 large egg
    • ¾ cup apricot nectar or buttermilk
    • wooden skewer or cake tester

Position rack in center of oven. Preheat oven to 350°F. Bake large loaf 60 to 65 minutes, baby loaves 40 to 45 minutes. Prepare pan(s) as directed. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and wheat germ. If using a food processor, add the apricots and a...

View full recipe at Epicurious

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