Apricot Brandy Bread Recipe

Name: Apricot Brandy Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped dried apricots; 1/4 c. plus 1 Tbsp. apricot brandy; 1/2 c. oleo; 1 c. sugar; 1 egg; 2 c. flour; 1 tsp. soda; 1/4 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. allspice; 1/4 tsp. cloves; 1 c. pecans; 1 c. applesauce

Servings: persons

1 c. chopped dried apricots
1/4 c. plus 1 Tbsp. apricot brandy
1/2 c. oleo
1 c. sugar
1 egg
2 c. flour
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 c. pecans
1 c. applesauce

1
Combine apricots and brandy.
2
Cover and refrigerate overnight. Cream oleo.
3
Gradually add sugar, beating well.
4
Add egg; mix well. Combine flour and next 6 ingredients.
5
Combine apricot mix and pecans with 1 cup flour; set aside.
6
Add rest of mixture alternating with applesauce.
7
Begin and end with flour mixture. Stir in rest of apricot mix.
8
Pour in greased 9 x 5 x 3-inch loaf pan.
9
Bake 1 hour at 350u00b0.
10
Cool in pan 10 minutes.

1154

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. chopped dried apricots, 1/4 c. plus 1 Tbsp. apricot brandy, 1/2 c. oleo, 1 c. sugar, and more.

Yes, Apricot Brandy Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Brandy Bread

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