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Easy Apricot Bread




Source of Recipe


Better Homes and Gardens


List of Ingredients




1 16-ounce loaf frozen white or whole wheat bread dough, thawed
• 1/2 cup low-calorie apricot, strawberry, or raspberry spread
• 1/2 cup chopped apricots, peeled and chopped peaches, blueberries, or raspberries
• 1/2 cup sifted powdered sugar
• 1 teaspoon lemon juice
• 1 - 2 teaspoons fat-free milk


Recipe



1. Coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12x7-inch rectangle. Carefully transfer each rectangle of dough to a prepared baking sheet.


2. Cut up any large pieces of fruit in the fruit spread. For each loaf, spoon 1/4 cup of the fruit spread down the center third of the dough rectangle to within 1 inch of the ends. Sprinkle 1/4 cup of the fresh fruit over the spread. On the long sides, make 2-inch-long cuts from the edges toward the center at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough, at an angle, across fruit filling. Slightly press the ends together in the center to seal. Cover and let rise in a warm place until nearly double in size (about 40 minutes).


3. Bake in a 350 degree F. oven about 20 minutes or until golden. Remove loaves from baking sheets; cool slightly on wire racks.


4. For icing, in a small bowl stir together sifted powdered sugar, lemon juice, and fat-free milk. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make icing drizzling consistency. Drizzle loaves with icing. Serve warm. Makes 2 loaves (24 servings).


Make-Ahead Tip: Prepare and bake loaves as directed. Cool completely; do not drizzle with icing. Wrap each loaf in heavy foil. To serve, bake loaves in foil in a 300 degree F. oven about 20 minutes or until warm. Unwrap loaves. Prepare icing and drizzle over warm loaves.