| Apricot Nut Bread
| Yields: 12 servings |
" Almonds, hazelnuts or cashews would work particularly well with the apricot halves in this delicious bread." INGREDIENTS: | 1 (15 ounce) can apricot halves 1/3 cup shortening 1/2 cup white sugar 2 eggs 1 3/4 cups sifted all-purpose | flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts | DIRECTIONS: | 1. | Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup. | | 2. | Whisk together the flour, baking powder, soda, and salt. | | 3. | In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan. | | 4. | Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan, and cool on a rack. | |
