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Name: Apricot Almond Tea Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 c Granulated sugar; 3 tb Butter or Margarine Melted; 1/2 c Brown sugar packed; 1/2 c milk; 3 1/2 ts Baking Powder; 1 ts Salt; 1 c Slivered or whole natural; 3/4 c Orange juice; 2 1/2 c All-purpose flour; 1 Egg; 6 oz Dried apricots; coarsely

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INGREDIENTS

1/2 c Granulated sugar
3 tb Butter or Margarine ; Melted
1/2 c Brown sugar ; packed
1/2 c milk
3 1/2 ts Baking Powder
1 ts Salt
1 c Slivered or whole natural
3/4 c Orange juice
2 1/2 c All-purpose flour
1 Egg
6 oz Dried apricots; coarsely

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Grease and flour 8 1/2 x 4 1/2 x 2 1/2-inch 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 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. Servings: 16 (1/2) slices * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh on Apr 08, 1998

NOTES

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Apricot Almond Tea Bread

1/2 c Granulated sugar
3 tb Butter or Margarine Melted
1/2 c Brown sugar packed
1/2 c milk
3 1/2 ts Baking Powder
1 ts Salt
1 c Slivered or whole natural
3/4 c Orange juice
2 1/2 c All-purpose flour
1 Egg
6 oz Dried apricots; coarsely

Heat oven to 350 degrees. Grease and flour 8 1/2 x 4 1/2 x 2 1/2-inch 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 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.    Servings: 16 (1/2) slices    * To toast almonds, spread in an ungreased baking pan. Place in 350 degree  oven and bake 5 to 10 minutes or until almonds are light brown; stir once  or twice to assure even browning. Note that almonds will continue to brown  slightly after removing from oven.    See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap    Recipe by: Almond Board of California    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,  1998

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 16 Servings

Calories: 189
Calories from Fat: 43 (23%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 1.1g
Cholesterol 18mg		6 %
Sodium 338.2mg		12 %
Potassium 79.6mg		2 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 33.9g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 189

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