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Apricot Bread

2 sticks of butter, melted and cooled
1 C granulated sugar
½ C brown sugar, packed
4 eggs
3 C flour, all purpose
2 tsp baking powder
½ tsp salt
1 C almonds, sliced
8 oz dried whole apricots
1 TBSP lemon juice
2 tsp almond extract

Preheat the oven to 350F. Grease 2 9×3 loaf pans.

Chop the dried apricots into very small bits. Place in a small saucepan and cover with water. Add lemon juice. Simmer slowly until apricots well-hydrated, tender and most of the water has been absorbed or evaporated. Add the almond extract and stir. Cool completely.

Mix the butter and sugars well. Add the eggs and beat until well combined. Add the dry ingredients, including the almonds. Fold in the apricots.

Divide batter between the two pans. Bake for 55-60 minutes or until testing confirms the center is completely cooked.

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