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| Home -> [Bakery, Christmas, Pastry, Quick & Easy] -> [Apricot brandy bread Recipe] |
Apricot brandy bread
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Bakery, Christmas, Pastry, Quick & Easy |
Rating: |
0 |
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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 |
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Procedures:
| 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. judy garnet |
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