a dense moist colorful bread for snacking, breakfast or giving. I only use 1 1/3 cups sugar. Add some chopped dates to the apricots and reduce the sugar even more.
Photo: Charles Walton; Styling: Mary Lyn Hill
Yield: 2 loaves (serving size: 1/2-inch slice)
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Amount per serving
- Calories: 177
- Fat: 4.5g
- Cholesterol: 18mg
- Sodium: 121mg
- 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
- 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.
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