APRICOT BREAD EXTRAORDINAIRE

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Bread

3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 1/2 cups oil
4 eggs
1 teaspoon vanilla
1 5 ounce can evaporated milk
Apricot butter
1 1/4 cups apricots — finely chopped
1 Cup sugar
1 1/4 cups pecans — chopped

Mix together flour, baking soda and salt. Add sugar, oil, eggs, vanilla, and evaporated milk. Mix thoroughly. Add apricot butter and pecans; blend. Pour into 2 greased and floured loaf pans and bake at 350 degrees for 1 hour and 5 to 10 minutes or until loaf tests done.

To make apricot Butter: Soak apricots overnight in water to cover. Add sugar and simmer 10 Minutes or until soft. Cool completely before adding to recipe.

Yield: “2 loaf pans”


Per Serving (excluding unknown items): 8069 Calories; 453g Fat (49.6% calories from fat); 87g Protein; 948g Carbohydrate; 25g Dietary Fiber; 890mg Cholesterol; 3400mg Sodium. Exchanges: 20 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Fruit; 1 Non-Fat Milk; 86 1/2 Fat; 40 Other Carbohydrates.

NOTES: From Carol’s Mother’s Recipes cookbook

Comments are closed.