Apricot-Amaretto Bread

Ingredients

• 0.5 teaspoon almond extract 
• 0.3 cup almonds divided toasted sliced
• 0.3 cup amaretto (almond-flavored liqueur)
• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup apricots dried chopped
• 1 large eggs 
• 1 large egg white 
• 2.3 cups flour all-purpose
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon salt 
• 0.8 cup skim milk 
• 0.8 cup sugar 
• 1 tablespoon sugar 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• wire rack
• loaf pan

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a large bowl. Stir in apricots and 3 tablespoons almonds; make a well in center of mixture.
3. Combine sugar and next 6 ingredients (sugar through egg) in a bowl; add to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
4. Sprinkle with 1 tablespoon almonds and 1 tablespoon sugar.
5. Bake at 350 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.
6. Note: For a nonalcholic version, omit amaretto and use 1 cup skim milk; add teaspoon almond extract.