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Apricot Amaretto Bread

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • cooking spray

Directions:

  1. Preheat oven to 350° F.
  2. 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.

  3. Servings: 1 loaf
    Source:
    Submitted by: Recipe Group Member
    Date:

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