Apricot almond bread from A Taste of Canada: A Culinary Journey by Rose Murray

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond extract for almond liqueur.

  • Susan_F on May 29, 2014

    I saw the note from Zosia and on impulse decided to try this teabread. I'm so glad I did! Lovely (especially with a little butter) and will definitely be something I bake again. Thanks Zosia!

  • Zosia on May 25, 2014

    Lovely, almond-scented tea loaf with a moist, fine crumb. The cake itself is not as sweet as most so the thin glaze that's absorbed by the warm cake doesn't take it over the top. I lined the pan with parchment and removed the loaf using the paper "handles" to avoid upsetting the nut topping.

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