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Prep 20min
Total3hr30min
Servings16
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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
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Steps
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.
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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.
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