APRICOT-PECAN BREAD

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APRICOT-PECAN BREAD

 

21/2 cups dried apricots, chopped

1 cup chopped pecans

4 cups all-purpose flour, divided

1/4 cup butter or margarine,

softened

2 cups sugar

2 large eggs

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups orange juice

 

Combine chopped apricot and warm water to cover in a large bowl; let stand

30 minutes. Drain apricot. Stir in pecans and 1/2cup flour; set

aside.

 

Beat butter at medium speed with an electric mixer 2 minutes; gradually add

sugar, beating well. Add eggs, one at a time, beating

after each addition. Combine remaining31/2 cups flour, baking powder, soda,

and salt. Add to butter mixture alternately with orange juice,

beginning and ending with flour mixture. Stir in apricot mixture.

 

Spoon batter into two greased and floured 8- x 4-inch loaf pans; let stand

at room temperature20 minutes.

 

Bake bread at350° for 1 hour or until a wooden pick inserted in center comes

out clean. Cool in pans on a wire rack 10 to 15 minutes;

remove from pans, and cool completely on wire rack.

Yield: 2 loaves

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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