Apricot Pecan Bread

The Record’s “Recipe of the Week”:
Apricot Pecan Bread by Catherine E. Daniels

• 1 cup dried apricots, soaked in warm water for 30 minutes and drained
• 3 T. butter or margarine
• 1 cup sugar
• 1 egg, beaten lightly
• 1/2 cup sour cream
• 1/2 cup orange juice
• 1-1/2 tsp grated orange peel
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 cup chopped pecans

1) Butter and flour a loaf pan. Chop the apricots.

2) Cream the butter. Add the sugar, egg, sour cream, orange juice, and orange peel. Beat until well combined.

3) Stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture, stirring until just combined. Fold in the apricots and nuts.

4) Pour into the prepared pan and bake in a 350° oven for 50 minutes to one hour or until a knife inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely.