Apricot Mandel Bread Recipe Recipe

Name: Apricot Mandel Bread Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 4 x Large eggs; 1 c. Sugar; 1 c. Oil; 4 c. Flour, sifted; 2 tsp Baking Pwdr, heaping; 1 pch Baking Soda; 1 tsp Vanilla; 1 tsp Lemon Extract; 1 dsh Orange Rind, grated Apricot Jam; 1 c. Nuts, minced; 1 dsh Sugar; 1 dsh Cinnamon

Servings: persons

4 x Large eggs
1 c. Sugar
1 c. Oil
4 c. Flour, sifted
2 tsp Baking Pwdr, heaping
1 pch Baking Soda
1 tsp Vanilla
1 tsp Lemon Extract
1 dsh Orange Rind, grated Apricot Jam
1 c. Nuts, minced
1 dsh Sugar
1 dsh Cinnamon

1
Oven at 350 .
2
Grease a cookie sheet.
3
Beat Large eggs and add in sugar.
4
Add in oil and extracts.
5
In separate bowl, put in rind, nuts, flour, pwdr and soda and stir.
6
Put flour mix into egg mix.
7
Stir.
8
Grease hands and put 1/3 dough down in a log shape.
9
Put cinnamon and sugar on top.
10
Put apricot jam very thinly on top and not to the very edge.
11
Mix in thirds and fold down ends.
12
Move to seam side down.
13
Sprinkle top with more cinnamon and sugar.
14
Bake 20 min.
15
Cut the slices.
16
Lay slices on cookie sheet on opposite side down and bake 12 min more.
17
Keep in Tupperware at room temperature.
18
Freezes well.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 4 x Large eggs, 1 c. Sugar, 1 c. Oil, 4 c. Flour, sifted, and more.

Yes, Apricot Mandel Bread Recipe 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.

Apricot Mandel Bread Recipe

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