Yield
2 loaves (serving size: 1/2-inch slice)
Photo: Charles Walton; Styling: Mary Lyn Hill

How to Make It

Step 1

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.

Step 2

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

Step 3

Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.

Step 4

Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.

Step 5

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.

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