Using Honey: Because honey is used in this recipe, you'll find that it browns much easier and quicker. I suggest putting foil on top of the bread at around 35 minutes. But if you're like me and just let it bake, a little powdered sugar dusted on top will make it look prettier - and tastes good too!Refrigerate: Once your apricot bread has completely cooled on a wire rack, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 1 week...
