Apricot-Amaretto Bread

Cooking Light
14 servings (serving size: 1 slice)


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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


Preheat oven to 350°.

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.

Bake at 350° 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.

Note: For a nonalcholic version, omit amaretto and use 1 cup skim milk; add teaspoon almond extract.

Created date

November 1997

Nutritional Information

Calories 188
Caloriesfromfat 22 %
Fat 4.5 g
Satfat 0.8 g
Monofat 1.6 g
Polyfat 1.7 g
Protein 3.8 g
Carbohydrate 33.7 g
Fiber 0.9 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 149 mg
Calcium 77 mg