The best delicious Apricot Brandy Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Brandy Bread recipe today!
Hello my friends, this Apricot Brandy Bread recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Brandy Bread is amazingly delicious, and addictive, everyone will be asking for more Apricot Brandy Bread.
What Makes This Apricot Brandy Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Brandy Bread.
Ready to make this Apricot Brandy Bread Recipe? Let’s do it!
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1 c Dried apricots; chopped
1 ts Baking soda
1/4 c Apricot brandy; plus:
1 tb Apricot brandy
1/4 ts Salt
1/2 c Shortening
1 ts Cinnamon
1 c Sugar
1/2 ts Nutmeg
1/4 ts Allspice
2 c Flour
1/4 ts Cloves
1 c Pecans; chopped
1 c Applesauce
1 Egg
Combine apricots & brandy; cover and refrigerate overnight. Cream
shortening; gradually add sugar and beating well. Add egg, and mix well.
Combine one cup flour with baking soda, spices, and salt; set aside. Add
pecans to apricot mixture; combine with reserved flour mixture. Toss well
to coat all pieces with flour; set aside. Add remaining one cup flour to
shortening/sugar mixture alternating with applesauce, (beginning and ending
with flour mixture). Stir in reserved apricot mixture. 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. Cool loaf in pan for 10
minutes, then remove from pan and cool completely on a wire rack. Yield: 1
loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake
than a bread. May be wrapped in cheeecake and soaked with additional brandy
and stored in a tin, if desired. Judy Garnett
From
Yields
8 Servings
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