2tablespoonspoppy seeds (I used King Arthur Flour's Artisan bread topping, a blend of flax and seeds, instead)
½cuppacked brown sugar
⅓cupbutter melted and cooled (I used MELT spread instead)
2tablespoonsapricot brandy or dry sherry
1tablespoongrated lemon zest
1-½cupsdiced dried apricots
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.
Next time decrease flour to 1-¾ to 2 cups and begin checking for doneness at 45 minutes or make into muffins instead.8*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Apricot Poppy Seed Bread
Amount Per Serving (1 slice)
Calories 192Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread, Breakfast, Brunch
Keyword: apricot quick bread, not too sweet quick bread
Find this recipe online: https://simple-nourished-living.com/38-power-foods-weight-watchers-skinny-apricot-poppy-seed-quick-bread/