Apricot Almond Quickbread

• 3/4 cup apricots dried
• 1 cup water boiling
• 2 cups flour, all-purpose
• 1 tablespoon baking powder
• 3/4 cup sugar granulated
• 1/2 cup almonds sliced, toasted
• 2 large eggs
• 1 cup milk 2% lowfat
• 13 cup butter unsalted, melted
• 1/4 teaspoon almond extract pure
• 1/2 teaspoon vanilla extract pure

1. Preheat oven to 350F/180C.
2. If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown.
3. Chop dried apricots.
4. The easiest way to do this is to cut them with scissors.
5. Place apricot pieces in a bowl and cover with the boiling water.
6. Allow them to rest for 10 minutes while preparing the batter.
7. Combine the flour, baking powder, and sugar.
8. Stir together well.
9. Stir in the almonds.
10. Combine the eggs, milk, melted butter and extracts.
11. Pour the wet ingredients over the dry ingredients and stir only until blended.
12. Drain the apricots and pat dry with paper towels.
13. Stir them into the batter.
14. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan and bake for 1 hour.
15. Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool.

apricots dried, water boiling, flour, baking powder, sugar, almonds, eggs, milk, butter, almond, vanilla

Taken from recipeland.com/recipe/v/apricot-almond-quickbread-36995 (may not work)