Apricot Brandy Bread

Title:
Apricot Brandy Bread

Yield:
8 Servings

Categories:
Quickbreads,
Holiday,
Favorite




Ingredients:





     1 c  Dried apricots; chopped


     1 ts Baking soda


   1/4 c  Apricot brandy; plus:


     1 tb Apricot brandy


   1/4 ts Salt


   1/2 c  Shortening


     1 ts Cinnamon


     1 c  Sugar


   1/2 ts Nutmeg


   1/4 ts Allspice


     2 c  Flour


   1/4 ts Cloves


     1 c  Pecans; chopped


     1 c  Applesauce


     1    Egg






 Combine apricots & brandy; cover and refrigerate overnight. Cream


 shortening; gradually add sugar and beating well. Add egg, and mix well.


 Combine one cup flour with baking soda, spices, and salt; set aside. Add


 pecans to apricot mixture; combine with reserved flour mixture. Toss well


 to coat all pieces with flour; set aside. Add remaining one cup flour to


 shortening/sugar mixture alternating with applesauce, (beginning and ending


 with flour mixture). Stir in reserved apricot mixture. Pour into a greased


 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until


 toothpick inserted in center comes out clean. Cool loaf in pan for 10


 minutes, then remove from pan and cool completely on a wire rack. Yield: 1


 loaf. Notes: May be frozen 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 desired. Judy Garnett


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini