Apricot Pecan Bread

• 12 fresh apricots, pitted and pureed (1 c.)
• 1/2 c. butter, at room temperature
• 1 c. and 2 Tbsp. sugar
• 2 eggs, beaten
• 1/3 c. chopped pecans
• 1 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground allspice
• 1/2 tsp. baking powder

1. Preheat oven to 325u0b0.
2. Butter loaf pan.
3. Cream sugar and butter; add eggs, then apricot puree and pecans.
4. Sift together remaining ingredients and mix into batter.
5. Pour into pan.
6. Bake until tester inserted in center comes out clean (45 minutes). Cool 10 minutes in pan, then invert and cool completely.
7. When fresh apricots are out of season, I use a combination of canned and dried to make 1 cup.

fresh apricots, butter, sugar, eggs, pecans, flour, baking soda, salt, cinnamon, ground ginger, ground allspice, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049745 (may not work)