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Apricot Nut Bread

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Ingredients
  Dried apricots 1 Cup (16 tbs)
  Milk 1
  Warm water 3⁄4 Cup (12 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Eggs 2
  Sugar 3⁄4 Cup (12 tbs)
  Shortening 2 Tablespoon, melted
  Nuts 1⁄2 Cup (8 tbs), chopped
Directions

Wash apricots quickly in cold water, then cut in small pieces, and soak in the warm water 2 to 3 hours.
Sift flour, measure and resift 3 times with baking powder and salt.
Beat eggs until light.
Gradually add sugar, beating thoroughly.
Drain the apricots, save liquid, measure and add enough milk to make 1 cup.
Add the melted shortening to the milk, then the apricots.
Add the milk mixture to the eggs, then add the flour and beat well.
Stir in nuts.
Pour into 5 1/4" x 9 1/4" x 2 1/2" greased loaf pan lined with waxed paper.
Let stand 10 minutes; then bake in moderate oven (350° F.) 1 hour and 15 minutes.
Remove from pan, cool on rack before slicing.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Apricot

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