Almond-Apricot Loaf – a delicious recipe with flour, whole wheat flour, baking powder, baking soda, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0.
2
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a bowl; stir with a whisk.
3
Combine 1 cup sugar, oil, egg, and orange rind in a bowl; stir well. Gradually add cider to sugar mixture, stirring well. Add flour mixture, stirring just until moist. Stir in apricots. Pour into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle top with 2 teaspoons sugar and almonds.
4
Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove loaf from pan, and let cool completely on wire rack.
631
kcal
Calories
20
g
Fat
105
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 2/3 cup whole wheat flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.
Yes, Almond-Apricot Loaf falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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