2tablespoonspoppy seeds (I used King Arthur Flour's Artisan bread topping, a blend of flax and seeds, instead)
2teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
1-½cupslow-fat buttermilk
½cuppacked brown sugar
⅓cupbutter melted and cooled (I used MELT spread instead)
2largeeggs
2tablespoonsapricot brandy or dry sherry
1tablespoongrated lemon zest
1-½cupsdiced dried apricots
Instructions
Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Spray a 9x5-inch loaf pan with nonstick spray and then dust it with flour (I used Baker's joy spray with flour already in it.)
In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, brown sugar, butter, eggs, brandy and lemon zest.
Pour the buttermilk mixture into the flour mixture and stir until well blended. Stir in the apricots until they are distributed throughout the batter.
Scrape the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 45 - 55 minutes.
Remove from the oven and let the bread cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the rack.
Recipe Notes
Next time decrease flour to 1-¾ to 2 cups and begin checking for doneness at 45 minutes or make into muffins instead.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Apricot Poppy Seed Bread
Amount Per Serving (1 slice)
Calories 192Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 31g10%
Fiber 4g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.