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Apricot Nut Bread

(Imperial Sugar 150th Anniversary Cookbook)


1 C. chopped, dried apricots               1 egg, well beaten

1 C. sugar                                1/2 C. orange juice

2  Tbls.  shortening                  1/4 C. sugar

2 C. all-purpose flour              2 tsp. baking powder

1/2 tsp. baking soda                1 tsp. salt

1 C. chopped pecans


Soak chopped apricots 20 minutes in water to cover.  Cream 1 cup sugar, shortening, egg.  Stir in orange juice and 1/4 c. sugar.  Combine dry ingredients;  add to creamed mixture, and blend well.  Drain apricots and stir into batter, adding nuts at same time.  Pour into greased and floured loaf pan (8x4x3-inch).  Bake in preheated 350 degree oven for 65 minutes, or until done.  Cool on rack.  To store, wrap tightly with foil.

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