Apricot Amaretto Bread


  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp 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 Tbsp vegetable oil
  • 1/2 tsp almond extract
  • 1 large egg white
  • 1 large egg
  • cooking spray
  • 1 Tbsp sugar


Preheat oven to 350° F.

Combine first 5 ingredients in a large bowl. Stir in apricots and 3 Tbsp 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 mois Tbsp Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle with 1 Tbsp almonds and 1 Tbsp sugar.

Bake at 350° F 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 tsp almond extract.

Servings: 1 loaf
Submitted by: Recipe Group Member

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