Bread Recipes

Pineapple  Apricot Bread
Print Recipe
  • 1/4 cup toasted sliced almonds
    3/4 cup Swiss Valley Farms milk
    1/2 cup (1 stick) Swiss Valley Farms butter
  • melted and cooled
    1 cup well-drained crushed pineapple
    1 cup chopped dried apricots
    1 egg
  • slightly beaten
    3 cups all-purpose flour
    3/4 cup sugar
    1 tbsp. baking powder
    3/4 tsp. salt
    1/4 tsp. baking soda

Preheat oven to 350?F. Generously butter a 9 x 5 inch loaf pan. Sprinkle with sliced almonds; gently press almonds to sides and bottom of pan. Combine milk, butter, pineapple, apricots and egg in large mixing bowl. Combine dry ingredients. Stir dry ingredients into milk-fruit mixture just until all ingredients are combined. Spread batter evenly in pan. Bake until wooden pick inserted in center comes out clean, about 70-75 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Wrap tightly in plastic wrap and store 24 hours before serving.
Bread Recipes

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