Apricot Bread



2 cups all purpose flour

½ cup granulated sugar

½ cup brown sugar (lightly packed)

1½ teaspoons baking powder

¼ teaspoon salt

1 large egg (room temperature)

1 cup milk (2% or whole milk)

⅓ cup butter (melted and cooled)

1 teaspoon vanilla

1 ¼ cups chopped fresh apricots

⅓ cup chopped almonds



Pre-heat the oven to 350F. Spray loaf pan with non-stick cooking spray.

In a medium bowl whisk together the sugars, flour, baking powder and salt.

In a large bowl beat the egg, milk, butter and vanilla until smooth and combined (1 minute). Add the flour and stir 4-5 times, add the chopped apricot and chopped almonds and stir just to combine. It should be lumpy but all the flour is incorporated. 

Transfer the batter to the prepared loaf pan and bake for approximately 45-50 minutes or until a toothpick comes out clean. Let cool in the pan then move to a wire rack or plate.


Optional vanilla glaze:

1 cup sifted powdered sugar

1 teaspoon vanilla

2-3 tablespoons of milk or cream to reach desired thickness

Mix ingredients together and drizzle over cake.

Comments

Post a Comment

Popular posts from this blog

Pasta with Shrimp and Spinach in a Creamy Lemon Sauce

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   
Read more

Crunchy Asian Chicken Salad

Image
This is a crowd pleaser. You should make the salad at least 3 hours ahead of time, but over night is even better. It's perfect for a summer dinner, a luncheon or a potluck.  If you are short on time, instead of poaching 3 boneless skinless chicken breasts, you can buy a roasted chicken or even shredded chicken in the deli in your grocery store. No shame in your game!  A glass or 2 of Sauvignon Blanc goes perfectly with this meal.  Cheers! Salad 3 boneless skinless chicken breasts OR store bought shredded chicken  1 medium sized green cabbage 1 large carrot, grated 3 packages chicken crunchy Ramen noodles with season packet 1/4 cup sliced toasted almonds 2 teaspoons sesame seeds 6 chopped green onions (white and green parts) Dressing 1 cup vegetable oil 1/4 cup sugar 1 tablespoon sesame oil 1/2 cup apple cider vinegar 1 teaspoons salt 1 teaspoon pepper 2 packages of the seasoning found in the Ramen noodles Place all the ingredients into a mixing bowl.  Using a wh...
Read more

Easy Cornbread

Image
  1 cup yellow cornmeal 1 cup all purpose flour ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 large egg ¼ cup vegetable oil Preheat the oven to 425 degrees. Coat the inside of a 8x8 baking dish or 9 inch pie pan with non-stick spray. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt. In a separate mixing bowl, mix together milk, egg and oil.   Pour the wet ingredients into the bowl with the dry ingredients and stir until everything is moist.  DO NOT OVER MIX.  It’s ok if there are a few lumps. Pour batter into a baking dish and bake for 20 minutes or until the edges are golden and a toothpick comes out clean. Cut and serve.
Read more