LEMON BREAD WITH APRICOTS

Lemon Bread with Apricots image

Slices of this citrusy apricot bread will add a special touch to any breakfast or brunch. It takes only 20 minutes to mix and put in the oven.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h30m

Yield 16

Number Of Ingredients 12

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Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 cup milk
1/3 cup butter, melted
2 teaspoons grated lemon peel
1 bag (6 oz) dried apricots, chopped (about 1 cup)
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
Grated lemon peel strips

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g