Orange-apricot bread

Yield: 6 Servings

Measure Ingredient
½ cup Dried apricots
1 Orange
½ cup Raisins
½ cup Chopped nuts
2 teaspoons Butter
1⅓ cup Sugar
1 teaspoon Vanilla
1 Egg
2 cups Sifted flour
2 teaspoons Baking powder
¼ teaspoon Soda
¼ teaspoon Salt

From: Arizona Cookbook

ORANGE APRICOT BREAD

Soak apricots in enough cold water to cover for ½ hour. Squeeze juice from orange into a measuring cup and add enough boiling water to make a cup. Pur ornage skins, drained apricots and raisins through a food chopper. Cream butter and sugar, add vanilla, egg and fruit mixture and beat smooth. Add dry ingredients alternately with orange juice and water, blending after each addition. Bake at 350 F for an hour in a greased and floured pan (9x5).

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