Apricot Brandy Bread

100 minutes Prep: 20 minutes Cook: 80 minutes

653 calories per serving view nutrition facts

1 loaf suggest servings

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Ingredients

1	cup	apricots	dried, chopped
1	teaspoon	baking soda
1/4	cup	brandy	apricot, plus 1 tb
1/4	teaspoon	salt
1/2	cup	vegetable shortening
1	teaspoon	cinnamon
1	cup	sugar
1/2	teaspoon	nutmeg
1/4	teaspoon	allspice
2	cups	flour, all-purpose
1/4	teaspoon	cloves
1	cup	pecans	chopped
1	cup	applesauce
1	each	egg

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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Nutrition Facts

Serving Size 214g

Amount per Serving

Calories 653 30% of calories from fat

	% Daily Value*
Total Fat 21.0g	33%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 303mg	13%
Total Carbohydrate 109.0g	36%
Dietary Fiber 5.0g	22%
Sugars 51.0g
Protein 10.0g	21%

Vitamin A	2%		Vitamin C	23%
Calcium	4%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Cinnamon Rolls

This recipe is easy and great tasting. I make up a batch in my bread maker, then prepare the rolls on a cookie sheet(except icing), and stick the pan in the freezer, then bag up in a freezer baggie. I take them out the night before, place on a cookie sheet and let thaw over night, ready to bake in the morning. I make several batches up for last minute breakfasts.

Reviewed by civildoc