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Apricot Brandy Bread
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- #53328
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup dried apricots, chopped
1 teaspoon baking soda
1/4 cup apricot brandy, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon apricot brandy
1/4 teaspoon salt
1/2 cup shortening
1 teaspoon cinnamon
1 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 cups flour
1/4 teaspoon cloves
1 cup pecans, chopped
1 cup applesauce
1 egg
directions
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.
added by
NTexan
nutrition data
Nutritional data has not been calculated yet.
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