Yield: 1 servings
|1 can||Apricot halves (16 oz.)|
|1¾ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|½ cup||Chopped walnuts|
Drain apricots, reserving juice. Press apricots through sieve.
Add enough reserved syrup or juice to make 1 cup; set aside. Cream sugar and shortening together until fluffy. Add eggs, 1 at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture. Add apricots. Stir just until all ingredients are moistened. Stir in walnuts. Spoon batter into well greased loaf pan. Bake at 350 F. for 50 minutes or until bread tests done.
Remove from pan and place on rack to cool. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A