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Rating: 5.0/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 499
% Daily Value**
Total Fat 24g
Saturated Fat 4g
Unsaturated Fat 7g
Cholesterol 33mg
Sodium 326mg
Total Carbohydrate 67g
Dietary Fiber 4g
Sugars 29g
Protein 7g
Vitamin A  16%Vitamin C  2%
Calcium  3%Iron  8%
Potassium  8%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Brandy Bread

Recipe Tags: Bread Recipes

Date Added: March 12, 2017


1 Egg lightly beaten
1 Cup Sugar
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt to taste
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Cups Flour
1/2 Cup Shortening
1 Cup Applesauce
1 Cup Pecan chopped
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1 Cup Dried Apricot chopped
1/4 Cup Apricot Brandy plus:
1 Tablespoon Apricot Brandy
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1. Combine apricots & brandy; cover and refrigerate overnight. Cream shortening; gradually add sugar and beating well.

2. Add egg, and mix well.

3. Combine one cup flour with baking soda, spices, and salt; set aside.

4. Add pecans to apricot mixture; combine with reserved flour mixture.

5. Toss well to coat all pieces with flour; set aside.

6. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture). Stir in reserved apricot mixture.

7. 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.

8. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption, Pecan, Apple allergies.
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