Serves: 5
Total Calories: 609
Preheat oven to 350°. Generously grease and flour an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. In a medium bowl, mix baking soda with hot water. Add apricots and let stand for 10 minutes. In a large mixer bowl at low speed, beat sugar, butter, egg, lemon rind, vanilla and salt until well blended. Add flour and apricot mixture. Beat just until flour is moistened. Stir in nuts. Pour into pan.
Bake for 55 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Serve with softened cream cheese or honey butter if desired.
This Apricot-Lemon Tea Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
