"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apricot Walnut Tea Bread Recipe

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This recipe for Apricot Walnut Tea Bread, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Z. Haire


1 C dried apricots
1 1/2 C boiling water
1 C walnuts
2 1/2 C sifted flour
3 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1 C sugar
1/4 C margarine

Chop apricots and pour the boiling water over them. Let cool. Chop walnuts and set aside.

Sift flour with baking powder and salt and set aside. In a large bowl, combine egg, vanilla, sugar and margarine. Beat until well blended. Gradually add apricot mixture, beating constantly. Add flour mixture all at once, beat until just smooth. Stir in nuts.

Turn into a greased 9x5x3 loaf pan. Bake 60-65 minutes. (Can be divided into smaller loaf pans.)




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