Apricot Brandy Bread
Yield
1 loafPrep
20 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
apricots
dried, chopped |
*
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
brandy
apricot, plus 1 tb |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
allspice
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
cloves
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
applesauce
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
apricots
dried, chopped |
*
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
brandy
apricot, plus 1 tb |
*
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
allspice
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cloves
|
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
applesauce
|
|
| 1 | each |
eggs
|
|
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.
