2 1/4 C. 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 C. chopped dried apricots
1/4 C. toasted sliced almonds, divided
3/4 C. sugar
3/4 C. fat-free milk
1/4 C. amaretto (almond-flavored liqueur)
3 Tbsp. vegetable oil
1/2 tsp. almond extract
1 large egg white
1 large egg
1 Tbsp. sugar
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 4 ingredients (flour through allspice) in a large bowl. Stir
in apricots and 3 tablespoons almonds; make a well in center of mixture.
Combine 3/4 cup sugar and the next 6 ingredients (3/4 cup sugar through egg)
in a bowl; add to flour mixture, stirring just until moist. Spoon batter into
an 8x4-inch loaf pan coated with cooking spray. Sprinkle with 1 tablespoon
almonds and 1 tablespoon sugar.
3. Bake at 350° for 45 minutes or until a wooden pick inserted in center
comes out clean. Cool for 10 minutes in pan on wire rack; remove from pan.
Cool.
Note: For a nonalcoholic version, omit amaretto and use 1 cup fat-free milk;
add 1/2 teaspoon almond extract |
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