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Bread:
Sour Cream Glaze:
Butter and flour the 3 mini-loaf pans and set aside. Preheat the oven to 325°F.
Make Bread:
Divide the batter among the 3 pans, place them on a cookie sheet and bake for 45 to 50 minutes or until a toothpick comes out clean.
Make Sour Cream Glaze:
When the loaves are cool, brush them with the Sour Cream Glaze.
Poster's Notes:
Posted by Susan Greene
Nutritional Info Per Serving: N/A
1/2 cup sweet butter, at room temperature
2/3 cup granulated sugar
1/3 cup honey (use any mild honey)
1/3 cup sour cream
2 large eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup soft dried apricots, finely chopped (if dry, soak first in orange juice and drain)
1/2 cup chopped toasted almonds
1 tablespoon grated lemon peel (or use orange peel if you had to soak your apricots in orange juice)
2 tablespoons sour cream
1/2 teaspoon vanilla
1 cup sifted confectioners' (10x) sugar
Beat together the butter, sugar, honey, sour cream, eggs, and vanilla until well-blended. Add the flour, baking powder, apricots, almonds and peel and stir until dry ingredients are just moistened. Like all quick breads, don't overmix.
Allow to cool while you prepare the Sour Cream Glaze by stirring all ingredients together until blended.
My neighbors became beekeepers and a month ago gave me a large jar of honey with a promise to refill it whenever necessary. It is so much fun to have honey that was made in my own backyard that I made this recipe. Everyone seems to like it, even those who are not crazy about honey. By the way, one of my cats is nicknamed, "Pooh" because he is always ready for a little something.