Apricot nut bread`
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried Apricots -- packed |
| Chopped | ||
| ½ | cup | Hot Water |
| 2 | cups | All-Purpose Flour, Plus 2 Tsp |
| 1 | tablespoon | Baking Powder |
| ¼ | teaspoon | Baking Soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Orange Juice |
| ¾ | cup | Corn Syrup |
| ½ | cup | Sugar |
| 1 | large | Egg |
| 1 | tablespoon | Vegetable Shortening -- melted |
| 1 | cup | Pecans -- coarsely chopped |
Directions
1. Preheat oven to 350 F. Lightly butter and flour a 9 by 5-inch loaf pan. 2. In a small bowl, soak apricots in the hot water for 30 mins.
Drain well, reserving ¼ cup of the soaking liquid. Pat the apricots with paper towels to remove the excess moisture. 3. Sift 2 cups of the flour, the baking powder, baking soda, and salt together onto a piece of wax paper. In a glass measuring cup, mix orange juice and reserved soaking liquid. 4. In a medium bowl, whisk the corn syrup, sugar, and egg until well combined. Whisk in the shortening.
Alternating in thirds, mix in the flour and orange juice mixtures.
Toss the apricots and pecans with the remaining 2 tsp of flour. Stir into the batter. Transfer to the loaf pan. 5. Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Cool in the pan for 10 mins. Unmold onto a wire rack and cool completely. Makes 1 (9 by 5-inch) loaf from Cecil R. Gerloff of X-G Ranch of Belen, NM.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking