Lemon Bread with Apricots

  • Prep Time 20 min
  • Total Time 3 hr 30 min
  • Servings 16

Ingredients

Ingredients

Bread

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)

Glaze

1/2
cup powdered sugar
2
to 3 teaspoons lemon juice

Garnish, if desired

Grated lemon peel strips

Directions

Directions

  • 1 Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
  • 2 In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
  • 3 Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • 4 In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.

Notes










Tips

Expert Tips

When grating the lemon peel, use only the yellow peel. Avoid the white pith, which is bitter tasting.

For easy juicing without seeds, use a handheld lemon press.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
210mg
9%
Potassium
210mg
6%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
6%
Sugars
20g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.