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Apricot-Amaretto Bread

Yield 14 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  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 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.

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