| APRICOT-ALMOND QUICK BREAD | A: OK | AB: OK | B: OK | O: A
|
| A: N | AB: N | B: N | O: O | |
| A: N | AB: N | B: N | O: O | |
| A: U | AB: U | B: U | O: U | |
| A: N | AB: N | B: N | O: N | |
| A: N | AB: N | B: N | O: NB | |
| A: HB | AB: N | B: N | O: N | |
| A: HB | AB: HB | B: HB | O: N | |
| A: N | AB: HB | B: HB | O: N | |
| A: N | AB: N | B: N | O: N | |
| A: A | AB: A | B: N | O: O | |
| A: N | AB: O | B: O | O: O | |
| A: O | AB: N | B: N | O: O | |
| A: N | AB: HB | B: N | O: A |
Preheat oven to 350 degrees. In large bowl mix flours, baking powder, salt and almonds.
In medium saucepan, bring apricots and juice to a boil over high heat - 3-5 minutes. Reduce heat to low and cook uncovered for about 6 minutes. The apricot slices will start to disintegrate. Remove from heat and stir in sugar and butter. Cool to room temperature, then add egg and sour cream beating until smooth.
Add liquids to dry ingredients all at once and stir lightly with fork just until liquid is absorbed. Do not overmix. Spoon into greased and floured 9 x 5 x 3 inch loaf pan. Or bake for less time in several smaller loaf pans.
Bake 40 minutes or until toothpick inserted in the center comes out clean. Let cool upright in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. Freeze in ziploc removing as much air as possible for up to 4 months.
Submitted by:
MasterCook Mac
Cook Now Serve Later
Copyright 2000 by ER4YT Recipe Project