Apricot Brandy Bread

Combine apricots and brandy; cover and refrigerate overnight.

Cream shortening; gradually add sugar and beating well. Add egg, and mix well. Combine one cup flour with baking soda, spices, and salt; set aside. Add pecans to apricot mixture; combine with reserved flour mixture. Toss well to coat all pieces with flour; set aside.

Add remaining flour to shortening/sugar mixture alternating with applesauce (beginning and ending with flour mixture). Stir in reserved apricot mixture.

Pour into a greased 9 x 5 x 3 loafpan; bake at 350 degrees F for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.