Apricot-Amaretto Bread

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 cup chopped dried apricots
• 1/4 cup toasted sliced almonds, divided
• 3/4 cup sugar
• 3/4 cup skim milk
• 1/4 cup amaretto (almond-flavored liqueur)
• 3 tablespoons vegetable oil
• 1/2 teaspoon almond extract
• 1 large egg white
• 1 large egg
• Cooking spray
• 1 tablespoon sugar

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a large bowl. Stir in apricots and 3 tablespoons almonds; make a well in center of mixture. 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. Sprinkle with 1 tablespoon almonds and 1 tablespoon sugar.
3. Bake at 350u0b0 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.
4. Note: For a nonalcholic version, omit amaretto and use 1 cup skim milk; add teaspoon almond extract.

flour, baking powder, baking soda, salt, ground allspice, apricots, almonds, sugar, milk, vegetable oil, almond, egg white, egg, cooking spray, sugar

Taken from www.myrecipes.com/recipe/apricot-amaretto-bread (may not work)