Apricot-Almond Tea Bread

By dashy_65

Ingredients

• 1 (6 oz) dried apricots, coarsley chopped
• 3/4 c. orange juice
• 2 1/2 c. flour
• 1/2 c. granulated sugar
• 1/2 c. packed brown sugar
• 3 1/2 t. B.P.
• 1 t. salt
• 3 T. butter, melted
• 1/2 c. skim milk
• 1 egg
• 1 c. slivered or whole natural almonds, toasted and coarsely chopped

Details

Servings 16

Preparation

Step 1

Grease and flour 8 1/2 X 4 1/2 loaf pan. In small saucepan bring apricots and juice just to boiling. Pour into large bowl; cool to lukewarm. Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds. Turn into pan; level top.

Bake at 350* in center of oven about 1 hour, 15 minutes, until pick inserted into center comes out clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool. While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve. Flavor is best if bread is allowed to stand 24 hours before serving.

To toast almonds, spread in ungreased pan. 350* oven for 5 to 10 minutes.