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Apricot Nut Bread
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- 2 3/4 c. sifted flour
- 3/4 c. sugar
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. chopped nuts
- 2 eggs
- 1/4 c. salad oil or melted shortening
- 1 1/2 c. dried apricots, cut into thin strips
- 1 c. buttermilk or 1 c. milk plus 2 T. lemon juice or vinegar.
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| Sift together sugar, baking powder, baking soda and salt, saving 2 tablespoons flour to coat apricots and nuts. Beat eggs well, add shortening and buttermilk. Add to dry ingredients and stir until moistened only. Coat apricots and nuts with remaining flour and fold into batter. Pour batter into greased 9 X 5 X 3-inch loaf pan. Bake at 350° for about one hour. Cool on rack. Yields 1 loaf. This loaf can be wrapped when cool,sealed, and frozen for two or three months. To serve, thaw in wrapper on rack at room temperature for 1 1/2-2 hours. |
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