Apricot-Amaretto Bread Recipe

Name: Apricot-Amaretto Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; 1/2 cup chopped dried apricots; 1/4 cup toasted sliced almonds, divided; 3/4 cup sugar; 3/4 cup skim milk; 1/4 cup amaretto (almond-flavored liqueur); 3 tablespoons vegetable oil; 1/2 teaspoon almond extract; 1 large egg white; 1 large egg; Cooking spray; 1 tablespoon sugar

Servings: persons

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup chopped dried apricots
1/4 cup toasted sliced almonds, divided
3/4 cup sugar
3/4 cup skim milk
1/4 cup amaretto (almond-flavored liqueur)
3 tablespoons vegetable oil
1/2 teaspoon almond extract
1 large egg white
1 large egg
Cooking spray
1 tablespoon sugar

1
Preheat oven to 350u00b0.
2
Combine first 5 ingredients in a large bowl. Stir in apricots and 3 tablespoons almonds; make a well in center of mixture. Combine sugar and next 6 ingredients (sugar through egg) in a bowl; add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle with 1 tablespoon almonds and 1 tablespoon sugar.
3
Bake at 350u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
4
Note: For a nonalcholic version, omit amaretto and use 1 cup skim milk; add teaspoon almond extract.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Apricot-Amaretto Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Amaretto Bread

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