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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Apricot Pecan Bread Recipe

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This recipe for Apricot Pecan Bread 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!
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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Personal Notes:

 

 

 

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