Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

3 tablespoons wheat germ

1 cup dried apricots (moist-style)

1/2 cup (2 1/2 ounces) blanched almonds

1/3 cup canola or light olive oil

1 large egg, at room temperature

3/4 cup apricot nectar or buttermilk

1 teaspoon almond extract

1 teaspoon vanilla extract

Icing (optional)

• 2/3 cup sifted confectioners' sugar
• 2 to 3 tablespoons milk, water, or fruit juice (or as needed)

• Special Equipment: 9- by 5- by 3-inch loaf pan or three 5 3/4- by 3 1/4- by 2-inch baby loaf pans; food processor and kitchen shears or cutting board and knife; wooden skewer or cake tester.

• Pan Preparation: Butter the pan(s) or spray with butter-flavor nonstick vegetable spray and dust with flour. Tap out the excess flour.

Description

This Recipe Is For Baking At Sea Level. However, You Will Notice Specifics Related To Baking At High Altitude. For Instructions On Baking At...

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