Apricot Brandy Bread Recipe

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Servings: 8


Cost per serving $1.15 view details


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


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Nutrition Facts

Amount Per Serving %DV
Serving Size 131g
Recipe makes 8 servings
Calories 407  
Calories from Fat 168 41%
Total Fat 19.27g 24%
Saturated Fat 3.91g 16%
Trans Fat 4.28g  
Cholesterol 23mg 8%
Sodium 239mg 10%
Potassium 143mg 4%
Total Carbs 55.67g 15%
Dietary Fiber 2.4g 8%
Sugars 29.93g 20%
Protein 4.91g 8%
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