Try this Apricot Brandy Bread recipe, or contribute your own.
Suggest a better descriptionCombine apricots & brandy; cover and refrigerate overnight. Cream shortening; gradually add sugar and beating well. Add egg, and mix well. Combine one cup flour with baking soda, spices, and salt; set aside. Add pecans to apricot mixture; combine with reserved flour mixture. Toss well to coat all pieces with flour; set aside. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture). Stir in reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until toothpick inserted in center comes out clean. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack. Yield: 1 loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake than a bread. May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if desired. Judy Garnett
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 8 | ||
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Calories: 697 | ||
Calories from Fat: 176 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 186.6mg | 6 % | |
Potassium 340mg | 9 % | |
Total Carbohydrate 129.2g | 38 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 124.5g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 697
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