Apricot brandy bread

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Contents 1 Ingredients 2 Directions 3 Contributed by 4 See also 5 Comments

Ingredients

• 1 cup Dried Apricots, chopped
• 1 tsp Baking Soda
• 1/4 cup Apricot Brandy, plus:
• 1 tbsp Apricot Brandy
• 1/4 tsp salt
• 1/2 cup Shortening
• 1 tsp Cinnamon
• 1 cup Sugar
• 1/2 tsp Nutmeg
• 1/4 tsp Allspice
• 2 cup Flour
• 1/4 tsp Cloves
• 1 cup Pecans, chopped
• 1 cup Applesauce
• 1 Egg

Directions

1. Combine Apricots & brandy; cover and refrigerate overnight.
   
2. cream shortening; gradually add Sugar and beating well.
   
3. Add egg, and mix well.
   
4. Combine one cup Flour with baking soda, spices, and salt; set aside.
   
5. Add pecans to apricot mixture; combine with reserved flour mixture.
   
6. Toss well to coat all pieces with flour; set aside.
   
7. Add remaining one cup flour to Shortening/Sugar mixture alternating with applesauce, (beginning and ending with flour mixture).
   
8. Stir in reserved apricot mixture.
   
9. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 °F for 1 hour and 15 min. or until toothpick inserted in center comes out clean.
   
10. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
11. Yield: 1 loaf.
12. Notes: may be frozen up to 3 months.
13. This is more of a sweet cake than a bread.
    
14. May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if desired.

Contributed by

judy garnet

See also