"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Apricot Nut Bread Recipe

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This recipe for Apricot Nut Bread, by , is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Forget


2 + 1/2 cups Gold Medal flour
1 cup sugar
3 + 1/2 tsp. baking powder
1 tsp salt
1 tbls. + 1 tsp. grated orange peel
3 tbsp salad oil
1/4 cup milk
3/4 cup orange juice
1 egg
1 cup finely chopped nuts (pecans or walnuts)
1 cup finely cut-up dried apricots

Heat oven to 350 degrees F.
Grease + flour 9" x 5" x 3" loaf pan or 2 (8+1/2" X 4+ 1/2" X 2+ 1/2") loaf pan.
Measure all ingredients into large mixer bowl
Beat on medium speed for 1/2 - 1 minute.
Pour into pan (s).
Bake 55-65 minutes or until wooden pick inserted in center comes out clean.
Remove from pan(s).
Cool thoroughly before slicing.




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