Apricot brandy bread
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Apricot brandy bread
  Bread    Holiday    Apricots  
Last updated 6/12/2012 1:04:47 AM. Recipe ID 29438. Report a problem with this recipe.
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      Title: Apricot brandy bread
 Categories: Quickbreads, Holiday, Favorite
      Yield: 8 Servings
 
      1 c  Dried apricots; chopped
      1 ts Baking soda
    1/4 c  Apricot brandy; plus:
      1 tb Apricot brandy
    1/4 ts Salt
    1/2 c  Shortening
      1 ts Cinnamon
      1 c  Sugar
    1/2 ts Nutmeg
    1/4 ts Allspice
      2 c  Flour
    1/4 ts Cloves
      1 c  Pecans; chopped
      1 c  Applesauce
      1    Egg
 
  Combine apricots & 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 one cup 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 deg. for 1 hour and 15 min. 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. Yield: 1 loaf. Notes:
  May be frozen up to 3 months. This is more of a sweet cake than a
  bread. May be wrapped in cheeecake and soaked with additional brandy
  and stored in a tin, if desired. Judy Garnett
  




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Recipe ID 29438 (Apr 03, 2005)

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