This is a print preview of "Apricot Brandy Bread" recipe.

Apricot Brandy Bread Recipe
by Global Cookbook

Apricot Brandy Bread
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  Servings: 8

Ingredients

  • 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

Directions

  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