Apricot Nut Bread

1 c. snipped dry apricots 
2 T. soft butter 
1 egg 
3/4 c. orange juice 
2 c. flour 
1 t. cream of tartar 
3/4 t. baking soda 
3/4 c. chopped nuts

Soak apricots in warm water for 30 minutes. (optional) Cream together sugar, butter & egg. Stir in orange juice. Combine flour, baking soda & cream of tartar. Drain apricots well; add to batter. Stir together. Add nuts. Pour into a greased 9 x 5 x 3 loaf pan and bake at 350 degrees for 45 min or until bread tests done. Cool ten minutes in pan before removing to wire rack. If use mini loaf pans makes 4 loaves & Baker's Secret pans 28 minutes Double recipe yields 7 loaves at 325 degrees for 33 min in Baker's Secret pans. Note: I don't bother to soak the dried apricots....a friend of mine does and says the bread is much moister which she likes. I like to juice a fresh orange or two & grated rind or use a fresh or frozen juice that has lots of pulp in it. Jardy the Jardine's says to put pecans in everything. Lots of pecans.

I omitted 3/4 c. sugar  from original recipe.

Recipe by:

            Marilyn Whalen


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Revised: November 14, 2006