Apricot almond quickbread

 
                         Apricot Almond Quickbread
 
 Recipe By     : The CKFM Bonnie Stern Cookbook, p. 115
 Serving Size  : 12   Preparation Time :1:15
 Categories    : Bread                            Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           dried apricots
    1      cup           boiling water
    2      cups          all-purpose flour
    1      tablespoon    baking powder
      3/4  cup           granulated sugar
      1/2  cup           toasted almonds -- sliced
    2                    eggs
    1      cup           milk, 2% lowfat
      1/3  cup           unsalted butter -- melted
      1/4  teaspoon      almond extract -- pure
      1/2  teaspoon      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?)
 
 
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 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."
 Formatted in MasterCook 4 by Ellen Pickett  1997.
 Bonnie Stern has published some low-fat recipe books since producing the
 CKFM cookbook, but this book does not restrict the fat content.