Apricot Nut Bread

1. 1

   Drain apricots, reserving syrup.

2. 2

   Sieve apricots; add reserved syrup, if necessary, to make 1 cup.

3. 3

   Cream together shortening and sugar; add eggs, one at a time.

4. 4

   Beat until light and fluffy.

5. 5

   Sift together dry ingredients; add to creamed mixture alternately with apricot mixture.

6. 6

   Stir in walnuts; turn into well-greased 9 x 5 x 3-inch loaf pan.

7. 7

   Bake in moderate oven (350u00b0) for about 50 minutes.

8. 8

   Remove from pan; cool on rack.

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