Ingredients
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)
1/2
cup powdered sugar
2
to 3 teaspoons lemon juice
Grated lemon peel strips
Preparation
Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
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.
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.
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.
