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Apricot Pecan Bread Recipe

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This recipe for Apricot Pecan Bread, by , is from Pounds/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!

Contributor:  
Contributor:  
Jean Donason

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dried apricot (chopped)
1 cup chopped pecans
4 cups flour - divided
cup butter, softened
2 cups sugar
2 eggs
4 tsp. baking powder
tsp. baking soda
tsp. salt
1 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 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 3 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.

Personal Notes:
Personal Notes:




 

 

 

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