Apricot Brandy Bread

Description

This is more of a sweet cake than a bread.

• Contributed by Judy Garnet
• Yield: 1 loaf

Ingredients

• 1 cup dried apricots, chopped
• 1 tsp baking soda
• ¼ cup + 1 tbsp apricot brandy
• ¼ tsp salt
• ½ cup shortening
• 1 tsp cinnamon
• 1 cup sugar
• ½ tsp nutmeg
• ¼ tsp allspice
• 2 cups flour
• ¼ tsp cloves
• 1 cup pecans, chopped
• 1 cup applesauce
• 1 egg

Directions

1. Combine apricots and brandy; cover and refrigerate overnight.
2. cream shortening; gradually add sugar and beating well.
3. Add egg, and mix well.
4. Combine one cup flour with baking soda, spices, and salt; set aside.
5. Add pecans to apricot mixture; combine with reserved flour mixture.
6. Toss well to coat all pieces with flour; set aside.
7. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture).
8. Stir in reserved apricot mixture.
9. Pour into a greased 9 x 5 x 3 loafpan; bake at 350°F for 1 hour and 15 minutes.
10. Or until toothpick inserted in center comes out clean.
11. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Notes

1. May be frozen up to 3 months.
2. May be wrapped in cheesecake and soaked with additional brandy and stored in a tin, if desired.