3/4 c Dried apricots
1 c Boiling water
2 c All-purpose flour
1 tb Baking powder
3/4 c Granulated sugar
1/2 c Toasted almonds; sliced
2 Eggs
1 c Milk; 2% lowfat
1/3 c Unsalted butter; melted
1/4 ts Almond extract; pure
1/2 ts Vanilla extract; pure
1. Preheat oven to 350F/180C. If the almonds are not already toasted,
spread them on a cookie sheet and bake at 350F/180C for 5 to 10
minutes or until light brown.
2. Chop dried apricots. The easiest way to do this is to cut them with
scissors. Place apricot pieces in a bowl and cover with the boiling
water. Allow them to rest for 10 minutes while preparing the batter.
3. Combine the flour, baking powder, and sugar. Stir together well.
Stir in the almonds.
4. Combine the eggs, milk, melted butter and extracts. Pour the wet
ingredients over the dry ingredients and stir only until blended.
5. Drain the apricots and pat dry with paper towels. Stir them into
the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L
loaf pan and bake for 1 hour. Allow the loaf to rest in the pan for
10 minutes before inverting onto a wire rack to cool.
Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?)
NOTES : Bonnie Stern doesn’t specify the fat content of the milk, but
I normally use Lacteeze 2%, so that’s what I’ve used for nutritional
analysis. “This recipe is so easy and fast that it’s hard to believe
it can be so delicious.”
Yields
12 servings