Ingredients
2-1/2 cups all-purpose flour1/2 cup sugar1/2 cup packed brown sugar3 teaspoons baking powder1 teaspoon salt1 package (7 ounces) apricots with mixed fruit baby food, divided1 egg3/4 cup plus 1 teaspoon milk, divided3 tablespoons canola oil1-1/8 teaspoons almond extract, divided2/3 cup sliced almonds, coarsely chopped1/2 cup diced dried apricots1/2 cup confectioners’ sugar
Preparation
In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots.
Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
For glaze, combine the confectioners’ sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.
