Apricot Pecan Bread
2 1/2 cup dried apricots, chopped
1 cup chopped pecans
4 cup all-purpose flour, divided
1/4 cup butter, softened
2 cup sugar
2 large eggs
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup orange juice
Place apricots in warm water and let stand 30 minutes. Drain.
Stir in pecans and 1/2 cup flour. Set aside.
Beat butter at medium speed with an electric mixer for 2 minutes or until fluffy.
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating after each addition.
Combine remaining 3 1/2 cup 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 bread batter into 2 greased and floured 8" loaf pans.
Bake at 350-degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 - 15 minutes. Remove from pan. Cool completely on wire rack.
Pairs Well With
This one is for the oven, Great at any time, but I've maded it at Christmas for a treat.