Apricot Bread

Author

Unknown

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Recipe

Measurements	Ingredients
One Cup	Dried Apricots
To Cover	Warm Water (for soaking apricots)
One Cup	Sugar
One Tablespoon	Soft Butter or Shortening
One	Egg
$\frac{1}{4}$ Cup	Water
$\frac{1}{4}$ Cup	Orange Juice
Two Cups	Flour
Two Teaspoons	Baking Powder
$\frac{1}{4}$ Teaspoon	Baking Soda
One Teaspoon	Salt
$\frac{1}{2}$ Cup	Chopped Nuts

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Instructions

1. Soak one cup of dried apricots in warm water for 30 minutes.
2. Drain the apricots and cut them up.
3. In a bowl, mix together one cup of sugar, one tablespoon of soft butter or shortening, and one egg.
4. Stir in $\frac{1}{4}$ cup of water and $\frac{1}{4}$ cup of orange juice.
5. In a separate bowl, sift together two cups of flour, two teaspoons of baking powder, $\frac{1}{4}$ teaspoon of baking soda, and one teaspoon of salt.
6. Stir the dry ingredients into the wet ingredients.
7. Blend in $\frac{1}{2}$ cup of chopped nuts and the cut apricots.
8. Grease a loaf pan (9.5 x 5.25 x 2.75 inches specified on card). Line the bottom of the greased loaf pan with greased paper.
9. Pour the batter into the prepared loaf pan.
10. Let the batter stand for 20 minutes.
11. Bake at 350°F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove from the pan and remove the paper.
13. Cool on a rack.

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