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Lemon Bread with Apricots
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Prep Time:
20 minutes
Total Time:
3 hours 30 minutes
Whip up a zesty apricot bread in just 20 minutes for a delightful breakfast or brunch addition.
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 cup milk
  • 1/3 cup butter, melted
  • 2 teaspoons grated lemon peel
  • 1 bag (6 oz) dried apricots, chopped (about 1 cup)
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons lemon juice
  • Grated lemon peel strips
Instructions:
  • Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
  • Combine flour, baking powder, and salt in a large bowl. In a separate medium bowl, whisk together eggs and granulated sugar. Mix in milk, melted butter, 2 teaspoons of lemon peel, and chopped apricots. Gently fold the wet ingredients into the dry ingredients until just combined (batter may be slightly lumpy; avoid overmixing). Pour the batter into a dish.
  • Bake for 1 hour until golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from the pan onto a cooling rack. Let it cool completely for about 2 hours before serving.
  • Combine glaze ingredients in a small bowl until smooth and drizzling consistency. Drizzle over bread, garnish with lemon peel strips, and cut using a serrated knife.

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