Apricot Brandy Bread Recipe

• 1 c. Dry apricots, minced
• 1 tsp Baking soda
• 1/4 c. Apricot brandy, plus:
• 1 Tbsp. Apricot brandy
• 1/4 tsp Salt
• 1/2 c. Shortening
• 1 tsp Cinnamon
• 1 c. Sugar
• 1/2 tsp Nutmeg
• 1/4 tsp Allspice
• 2 c. Flour
• 1/4 tsp Cloves
• 1 c. Pecans, minced
• 1 c. Applesauce
• 1 x Egg

1. Combine apricots & brandy; cover and chill overnight.
2. Cream shortening; gradually add in sugar and beating well.
3. Add in egg, and mix well.
4. Combine one c. flour with baking soda, spices, and salt; set aside.
5. Add in pecans to apricot mix; combine with reserved flour mix.
6. Toss well to coat all pcs with flour; set aside.
7. Add in remaining one c. flour to shortening/sugar mix alternating with applesauce, (beginning and ending with flour mix).
8. Stir in reserved apricot mix.
9. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg.
10. for 1 hour and 15 minutes.
11. or possibly till toothpick inserted in center comes out clean.
12. Cold loaf in pan for 10 min, then remove from pan and cold completely on a wire rack.
13. Yield: 1loaf.
14. Notes: May be frzn up to 3 months.
15. This is more of a sweet cake than a bread.
16. May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if you like.
17. Judy Garnett

apricots, baking soda, apricot brandy, brandy, salt, shortening, cinnamon, sugar, nutmeg, allspice, flour, pecans, applesauce, egg

Taken from cookeatshare.com/recipes/apricot-brandy-bread-68629 (may not work)