Apricot Nut Bread Recipe
Ingredients
| Dried apricots | 1 Cup (16 tbs) | |
| Milk | 1 | |
| Warm water | 3⁄4 Cup (12 tbs) | |
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Shortening | 2 Tablespoon, melted | |
| Nuts | 1⁄2 Cup (8 tbs), chopped |
Directions
Wash apricots quickly in cold water, then cut in small pieces, and soak in the warm water 2 to 3 hours.
Sift flour, measure and resift 3 times with baking powder and salt.
Beat eggs until light.
Gradually add sugar, beating thoroughly.
Drain the apricots, save liquid, measure and add enough milk to make 1 cup.
Add the melted shortening to the milk, then the apricots.
Add the milk mixture to the eggs, then add the flour and beat well.
Stir in nuts.
Pour into 5 1/4" x 9 1/4" x 2 1/2" greased loaf pan lined with waxed paper.
Let stand 10 minutes; then bake in moderate oven (350° F.) 1 hour and 15 minutes.
Remove from pan, cool on rack before slicing.
Sift flour, measure and resift 3 times with baking powder and salt.
Beat eggs until light.
Gradually add sugar, beating thoroughly.
Drain the apricots, save liquid, measure and add enough milk to make 1 cup.
Add the melted shortening to the milk, then the apricots.
Add the milk mixture to the eggs, then add the flour and beat well.
Stir in nuts.
Pour into 5 1/4" x 9 1/4" x 2 1/2" greased loaf pan lined with waxed paper.
Let stand 10 minutes; then bake in moderate oven (350° F.) 1 hour and 15 minutes.
Remove from pan, cool on rack before slicing.
Chef
