Serves: 5
Total Calories: 544
Chop apricots and soak in water for 1/2 hour. Mix together sugar, shortening, and egg. Stir in remaining ingredients except apricots and nuts and blend well. Stir in apricots and nuts last and let batter stand for 20 minutes. Bake in greased loaf pan for 1 hour at 350°.
This Apricot Nut Bread recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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