Serves: 5
Total Calories: 558
Heat oven to 350°. Grease and flour 1 (9x5-inch) loaf pan, or 2 (8 1/2x4 1/2-inch) loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55–65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.
*If using self-rising flour, omit baking powder and salt.
Fun Fact: About half of all the people in the United States live within a 500-mile radius of Richmond, Virginia.
This Apricot Nut Bread recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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