"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apricot Nut Bread Recipe

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This recipe for Apricot Nut Bread, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Walsh
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups apricot nectar
3/4 cups chopped dried apricots
1/2 cups raisins
2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 egg. well beaten
2 tbsp. cooking oil
1/3 cup milk (whole milk is best)
1/2 cup chopped walnuts

Directions:
Directions:
Mix 1 cup nectar, apricots and raisins. Cook together over low heat until almost all of the nectar is absorbed by the fruit. Remove from heat and cool. In large bowl, sift together dry ingredients. In a small bowl, mix egg, oil and milk. Add egg mixture and remaining nectar to dry ingredients. Beat until smooth. Fold in fruit and nuts. Pour into a greased 9 1/2 x 6 loaf pan. Bake at 350 for 1 hour. Cool in pan for 10 minutes before removing to wire rack.

Personal Notes:
Personal Notes:
Freezes well. One of my favorites that grandma made! As a child I always went right for this bread on the treat table. It just isn't Christmas for me unless this bread is on the treat table. It's a little time intensive to make, but when I bake this bread, I recall happy days and holidays on the farm. *Apricot nectar can be found either in the baking aisle, with the juices or near the drink mixes at the grocery store. Submitted by: Andrea

 

 

 

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