ALMOND APRICOT QUICK BREAD
This versatile quick bread is best savored slowly. It's a breakfast loaf, dessert and food gift- all in one. I also like to use the buttery crumb topping on pies, coffee cakes and muffins.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 19
Steps:
- In a small saucepan, bring water and apricots to a boil. Cover; remove from the heat and let stand for 10 minutes. Drain, reserving 3/4 cup apricot liquid; set apricots aside. In a large bowl, combine flour, sugar, baking powder, salt, orange zest and baking soda. In another bowl, combine eggs, milk, oil, orange juice and reserved apricot liquid. Stir into dry ingredients just until moistened. Fold in the almonds and apricots. Pour into two greased 9x5-in. loaf pans. In a small bowl, combine flour, confectioners' sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in vanilla. Sprinkle over loaves. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
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