1 (15 ounce) can apricot halves
1/3 cup shortening
1/2 cup white sugar
1-3/4 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup.
Whisk together the flour, baking powder, soda, and salt.
In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat until fluffy.
Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.
Bake at 350 degrees for 50 minutes. Remove from pan, and cool on a rack.
Recipe makes 1 9-inch loaf.
Did You Know?
While fresh apricots are tops nutritionally, don't discount dried apricots and canned apricots. Canned apricots provide much nutrition despite some losses in vitamin C and potassium during processing.
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