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Plump apricots by soaking in warm water, drain and chop.
Cream sugar, eggs, water and butter. Stir in orange juice.
Combine flour, baking powder, soda and salt, add to cream mixture
and stir to blend.
Fold in apricots and pecans, mixing well.
Pour batter into two 8 x 4 inch greased and floured loaf pans. Bake
at 350 degrees for 1 hour or until a wooden pick inserted in center
comes out clean. Cool 10 minutes and remove from pans. Makes 2
The Inn at Maranatha Ranch, Alvarado, TX
Awesome bread, moist and delicious
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trystal 3 years agoThis recipe was easy to make- I have to add that when it mentions to cream the butter, sugar, eggs and water together- make SURE that you cream the butter and sugar first until butter is combined and mixture is fluffy- then add the eggs and water. Otherwise, the butter will not mix properly. This smelled delicious baking! It doesn't take quite an hour to back- start at 45 minutes and then check every few minutes until done. The crust was a bit crispier than I would have expected, and it was not as moist as I had hoped. I think there is to much orange juice in the recipe, as it over-powered the apricots, rather than enhanced. As a previous reviewer suggested, maybe adding some apricot juice in place of the orange juice would be best.
chefhoward76 4 years agoSuper! Softened the apricots in warm brandy and toasted the pecans before adding to the batter. Bread was delicious!
webtexan 5 years ago[I made edits to this recipe.]
jaspur 5 years agoi added canned apricots and used the juice (50/50) from those mixed with the oj. omitted the nuts. an easy and very tasty dessert!!
mcrismon 8 years agoAwesome bread, moist and delicious
webtexan 8 years agoAwesome bread, moist and delicious [I posted this recipe.]