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Recipe Name: Apricot Brandy Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Dried Apricots, chopped
1 Teaspoon(s) Baking soda
1/4 Cup(s) Apricot brandy, plus:
1 Tablespoon(s) Apricot Brandy
1/4 Teaspoon(s) Salt
1/2 Cup(s) Shortening
1 Teaspoon(s) Cinnamon
1 Cup(s) Sugar
1/2 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Allspice
2 Cup(s) Flour
1/4 Teaspoon(s) Cloves
1 Cup(s) Pecans, chopped
1 Cup(s) Applesauce
1 Egg
Combine apricots & brandy; cover and refrigerate overnight. Cream
shortening; gradually add sugar and beating well. Add egg, and mix
well. Combine one cup flour with baking soda, spices, and salt; set
aside. Add pecans to apricot mixture; combine with reserved flour
mixture. Toss well to coat all pieces with flour; set aside. Add
remaining one cup flour to shortening/sugar mixture alternating with
applesauce, (beginning and ending with flour mixture). Stir in
reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake
at 350 deg. for 1 hour and 15 min. or until toothpick inserted in
center comes out clean. Cool loaf in pan for 10 minutes, then remove
from pan and cool completely on a wire rack. Yield: 1 loaf. Notes: May
be frozen up to 3 months. This is more of a sweet cake than a bread.
May be wrapped in cheeecake and soaked with additional brandy and
stored in a tin, if desired. Judy Garnett From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 483
Calories From Fat: 207
Total Fat: 23.7g
Cholesterol: 30.4mg
Sodium: 242.3mg
Potassium: 313mg
Carbohydrates: 64.8g
Fiber: 3.9g
Sugar: 37.2g
Protein: 5.9g

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