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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sour Cream Tea Loaf (Apricot Bread) Recipe

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This recipe for Sour Cream Tea Loaf (Apricot Bread) is from Our Family Recipes, 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:  
1 1/2 tsp. baking powder
1 tsp. baking soda
flour
sugar
butter
1 - 8 oz. container sour cream
3 beaten eggs
1 - 6 oz. package dried apricots, chopped
1 cup chopped pecans
Directions:
Directions:
Set oven to 350; grease loaf pan.
In a large bowl, without a mixer, mix powder and soda, 2 cups flour, and 1 cup sugar.
With 2 knives cut in 1/2 cup butter until mixture resembles course crumbs. Stir in sour cream, beaten eggs, and vanilla just until flour is moistened. Stir in apricots and pecans. Spoon batter into pan. In bowl, combine 1/2 cup flour, 1/4 cup sugar, and 1/4 cup very soft, almost melted butter to make a crumb topping. Sprinkle crumb topping evenly over batter.
Bake 60-70 minutes, until center is done.
Cool bread in pan on wire rack for 15 minutes before removing bread from pan.
Personal Notes:
Personal Notes:
Grandpa Terry really enjoyed this bread; I learned to bring one loaf at Christmas to share and another loaf for Grandpa and Grandma to enjoy after everyone had left.

 

 

 

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