Apricot-Pecan Bread

Photo: Charles Walton; Styling: Mary Lyn Hill

Yield:

2 loaves (serving size: 1/2-inch slice)

Recipe from

Nutritional Information

Calories 177
Fat 4.5 g
Cholesterol 18 mg
Sodium 121 mg

Ingredients

2 1/2 cups dried apricots, chopped
1 cup chopped pecans
4 cups all-purpose flour, divided
1/4 cup butter or margarine, softened
2 cups sugar
2 large eggs
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups orange juice

Preparation

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.

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.

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.

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

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.

Note:

Marion Sullivan, Charleston, South Caorlina,

November 1997