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Apricot-Pecan Bread

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

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

Nutrition Information

  • calories 177
  • fat 4.5 g
  • cholesterol 18 mg
  • sodium 121 mg

How to Make It

  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.

  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.

  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.

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

  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.