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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apricot Pecan Bread Recipe

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This recipe for Apricot Pecan Bread is from Pound's Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups dried apricot (chopped)
1 cup chopped pecans
4 cups flour - divided
¼ cup butter, softened
2 cups sugar
2 eggs
4 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ cups orange juice
Directions:
Directions:
Combine apricots and enough warm water to cover in large bowl. Let stand 30 minutes. Drain. Stir in pecans and ½ cup flour; set aside. Beat butter for 2 minutes. Gradually add sugar; beat well. Add eggs, one at a time, beating after each. Combine remaining 3½ cups flour, baking powder, baking soda and salt. Add to butter mixture alternately with orange juice, beginning with and ending with flour. Stir in apricot mixture. Pour into 2 greased and floured 8x4 loaf pans. Let stand at room temperature for 20 minutes. Bake one hour. Cool on rack for 15 minutes. Remove from pans.

 

 

 

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