Apricot Bread

This is a recipe that my sister Anne gave me. It is perfect for her busy schedule because it assembles quickly and then takes care of itself in the oven for an hour or more.

2 cups unsifted all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup fresh orange juice
1 large egg
2 tablespoons melted shortening
1 cup chopped nuts
1/2 cup chopped dried apricotsMakes an 8-inch loaf, about 10 slices

  • Preheat the oven to 325°F. Generously grease an 8-inch loaf pan.
  • Combine the flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the orange juice, egg, and shortening and stir just until combined. Fold in nuts and apricots.
  • Bake the loaf 1 to 1 1/2 hours or until a cake tester comes out clean when inserted into the center of the loaf. Cool 10 minutes in the pan; remove from the pan and cool on a wire rack for 30 minutes before cutting.
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