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This recipe for APRICOT PECAN BREAD, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Dunscomb
Added: Friday, May 8, 2009


1/4 c. softened butter
1 c. brown sugar
1 egg plus 1 egg yolk
2 c. of all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c.orange juice
1 1/2 c. chopped dried apricots, softened
1 1/2 c. chopped pecans, divided
4 oz. cream cheese, softened
2 T. granulated sugar
1 1/2 tsp. grated orange zest or peel
1/4 c. apricot preserves

Heat oven to 350 degrees. Beat together brown sugar and butter until smooth: beat in egg and yolk. In another bowl, combine next four ingredients: alternately add to sugar mixture with juice. Stir in apricots and 1/2 c. peacans. Combine next three ingredients until smooth. Pour 2/3 batter into greased and floured 9" x 5" loaf pan. Spread with cheese mixture: top with remaining batter. Swirl with knife. Bake 55-60 minutes. Cool in pan on rack 10 minutes. Remove from pan to cool completely. Brush with preserves: sprinkle with remaining pecans.




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