Recipe by Cooking Light November 1997


Recipe Summary test

14 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

188 calories; calories from fat 22%; fat 4.5g; saturated fat 0.8g; mono fat 1.6g; poly fat 1.7g; protein 3.8g; carbohydrates 33.7g; fiber 0.9g; cholesterol 16mg; iron 1.4mg; sodium 149mg; calcium 77mg.