Without the almond, I'd say cardamom (and maybe a wee bit of lemon juice to punch it up a bit...not enough to detect). With the almond, I'd say leave the almond and apricot to speak for themselves. I'm not a big fan of almond with other flavors, though. I had a recipe ages ago (lost to the Great Hard Drive Explosion) that used apricot, vanilla and orange flower water. Smelled incredible. I put The Spice House Cake Spice Blend on oatmeal, cereal, toast... LOL! I don't care for it with fruit, though. Too many competing flavors.

Marlen's Cantaloupe Bread 3 eggs,beaten 1 c vegetable oil 2 c granulated sugar 3 t pure vanilla extract 2 cups of pureed cantalope 3 c all-purpose flour 1 t salt 1 t baking soda 3/4 t baking powder 2 t ground cinnamon 1/2 t ground ginger 1 c chopped walnuts Mix eggs, oil, sugar and vanilla. Add pureed cantaloupe to mixture. Sift dry ingredients. Add to liquid. Pour into 2 greased and floured 9x5 loaf pans. Bake 325* for 1 hour or until done. Check after 50 minutes. FRESH AUTUMN PEAR BREAD 8 TBL (1 stick) unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh ripe pears, skin left on Preheat oven to 350°. Butter a 9" loaf pan. In a large bowl, using a mixer, cream teh butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately w/the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a toothpick inserted near the center comes out clean.~~More Than a Tea Party PEANUT LOAF 5 TBL butter, softened 1/4 cup packed brown sugar 1 cup shelled peanuts, chopped 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/3 tsp salt 2 TBL peanut butter 1 egg 1 cup packed brown sugar 1 cup buttermilk or sour milk Preheat oven to 350°. Grease a 9" loaf pan. Spread 3 TBL of the butter over the bottom of the pan; cover w/brown sugar & chopped peanuts. Whisk the flour, soda, baking powder & salt together. Melt the remaining 2 TBL of butter w/the peanut butter. Beat the egg until frothy & beat in the brown sugar gradually. Stir in the peanut butter mixture & the buttermilk. Mix the liquid mixture with the dry ingredients but do not beat. Pour the batter over the brown sugar topping & bake 1 hour. Cool in the pan for 10 minutes, then invert on a rack.~~Soup & Bread LEMON NUT BREAD 3/4 cup butter 1 1/4 cups sugar 3 eggs 2 1/2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup milk 1/3 cup fresh lemon juice 3/4 cup chopped pecans 2 tsp grated lemon zest Preheat oven to 350°. Grease & flour 9x5" loaf pan. Cream butter & sugar until light & fluffy. Blend in eggs. Combine dry ingtredients & add to creamed mixture alternating w/milk & juice, mixing well after each addition. Stir in nuts & zest. pour into loaf pan. Bake 1 hour to 1 hour 20 minutes. Cool 5 minutes, remove from pan & cool completely.~~Bountiful Arbor

Hot Cross Buns and Greek Easter Bread come to mind, and Greek Easter Bread is a basic enriched Danish dough with anise flavoring or aniseed, and formed in a braid in a circle. #1. Find out how much the flour capacity is for your bread machine before using a non-bread machine recipe. For instance, my Zojirushi bread machines (V-20 and X-20) have a 5-cup capacity if I'm going to bake in it. The old Zojirushi S-15 had a 4-cup capacity. If I'm only use it to mix/knead the dough, I can use a larger amount of flour for a recipe - BUT - I take the dough out of the bread machine as soon as kneading is complete and proof it in a dough-rising bucket - NOT the bread machine. 2. As chas045 pointed out, check your dough. Check the condition of the dough during the first 5 minutes of kneading and adjust it for hydration at that time by adding more flour or adding more liquid - whatever is necessary - if the dough doesn't form a soft tacky ball. The amount of flour necessary for any bread recipe is just a good (or bad) guess. If the recipe called for high-gluten bread flour, and you used all-purpose flour, it would take more all-purpose flour (or less liquid) because of the lower gluten (protein) content in all-purpose flour. Gluten soaks hydration like a sponge, so you have to adjust to those differences if you switch from one flour type to another. 3. Do a search on-line for a bread machine recipe for "Easter bread" and try to locate one that is similar to what you are wanting to make and one that will work in your bread machine. Have a blessed Easter! -Grainlady

Here's Barefoot Contessa's recipe for lemon bread 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For the glaze: nocoupons 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.