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Apricot Bread

Apricot Bread
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Yield: 1 loaf

Peach jam or orange marmalade can also be used.

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  • 1 egg
  • 4 tablespoons melted butter (1/2 stick)
  • 3/4 cup apricot juice
  • 2 cups apricot preserves
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped nuts


Preheat oven to 350°. Beat together egg and butter. Mix in apricot juice and 1-3/4 cups of the preserves. Sift together flour, baking powder, soda, and salt. Blend dry ingredients into wet and stir until smooth. Fold in nuts. Bake in greased 9-inch loaf pan 50 to 60 minutes. Remove from oven, let sit 5 minutes, and turn out onto baking sheet. Spread top with remaining 1/4 cup preserves and return to oven 5 minutes to glaze.
Updated Tuesday, March 3rd, 2009

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