Shelly's Recipe

APRICOT ALMOND TEA BREAD

Category: Quick Breads

1 pkg dried apricots, chopped
3/4 cup orange juice
2 1/2 cup flour
1/2 cup sugar and packed brown sugar
3 1/2 Tsp baking powder
1 Tsp salt
3 Tsp butter, melted
1/2 cup milk
1 egg
1 cup toasted almonds

Heat oven to 350. Grease and flour 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.