This quick bread--flavored with brandied apricots and almonds and topped with an apricot drizzle--makes a great snack during the holidays.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Grease bottom and 1/2 inch up the sides of two 7-1/2x3-1/2x2-inch loaf pans or six 4-1/2x2-1/2x1-1/2-inch loaf pans. Set aside. In a small bowl combine the 1/4 cup dried apricots, the raisins, and apricot brandy; let stand for 15 minutes.

  • Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, salt, cinnamon, and mace. Make a well in the center of the flour mixture. Set aside.

  • In a medium bowl combine apricot nectar, eggs, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in soaked fruit mixture and the 1/2 cup almonds. Spoon batter evenly into prepared pans.

  • Bake until a toothpick inserted near centers comes out clean. Allow 40 to 45 minutes for the 7-1/2x3-1/2x2-inch loaf pans or 30 to 40 minutes for the 4-1/2x2-1/2x1-1/2-inch loaf pans. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap each loaf in foil or plastic wrap and store overnight.

  • When ready to serve bread, prepare Apricot Icing: In a small bowl combine powdered sugar, 2 teaspoons apricot nectar, and vanilla. Stir in additional apricot nectar, 1 teaspoon at a time, until icing reaches drizzling consistency.

  • Drizzle Apricot Icing over bread; sprinkle with the 2 tablespoons dried apricots and 2 tablespoons almonds.


Tips: If using a sugar substitute, we recommend Splenda(R) Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar. Nutrition Facts per serving with sugar substitute: same as below, except 129 cal., 19 g carb., 10 g sugar. Exchanges: 1 other carb. Carb Choices: 1

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

1 serving
141 calories; protein 2g; carbohydrates 24g; dietary fiber 1g; sugars 15g; fat 4g; saturated fat 2g; cholesterol 7mg; sodium 97mg.

1 1/2 other carbohydrate, 1 fat