Almond-Apricot Loaf

Oxmoor House
14 servings (serving size: 1 slice)


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1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons grated orange rind
2/3 cup apple cider
1/3 cup chopped dried apricots
Cooking spray
2 teaspoons sugar
1 tablespoon sliced almonds


Prep: 20 Minutes
Cook: 45 Minutes

Preheat oven to 350°.

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.

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.

Bake at 350° 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.

Created date

March 2010

Nutritional Information

Calories 179
Fat 4.7 g
Satfat 0.7 g
Protein 2.7 g
Carbohydrate 32.5 g
Cholesterol 15 mg
Iron 1.1 mg
Sodium 145 mg
Caloriesfromfat 24 %
Fiber 1.4 g
Calcium 38 mg