Apricot Brandy Bread
Submitted by pudduk
Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that’s more holiday fruitcake than everyday bread.
YIELD
1 loafPREP
20 minCOOK
80 minREADY
100 minThis isn’t your standard quick bread.
Dried apricots soak overnight in apricot brandy, plumping up with boozy sweetness before getting folded into a spiced batter with pecans and applesauce.
Cinnamon, nutmeg, allspice, and cloves give it that festive fruitcake vibe, while the applesauce keeps everything incredibly moist.
Let it rest overnight wrapped in cheesecloth soaked with more brandy for an even richer flavor that gets better with age.
Kitchen Tips
- Toss the apricots and pecans in flour before folding in to prevent sinking
- The loaf freezes beautifully for up to 3 months wrapped tightly
- Slice thin and serve with cream cheese or butter for breakfast or dessert
Ingredients
Directions
Combine apricots andamp; brandy; cover and refrigerate overnight.
Cream shortening; gradually add sugar and beating well.
Add egg, and mix well.
Combine one cup flour with baking soda, spices, and salt; set aside.
Add pecans to apricot mixture; combine with reserved flour mixture.
Toss well to coat all pieces with flour; set aside.
Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture).
Stir in reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until toothpick inserted in center comes out clean.
Cool loaf in pan for 10 minutes.
Notes: May be frozen up to 3 months. This is more of a sweet cake than a bread.
May be wrapped in cheese- cloth and soaked with additional brandy and stored in a tin, if desired.
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