| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Breads, Desserts | 6 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1 1/4 | c | Sugar |
| 1 1/2 | t | Baking powder |
| 1/2 | t | Soda |
| 1 | t | Salt |
| 1 | Egg | |
| 2 | T | Cooking oil |
| 3/4 | c | Apricot nectar |
| 2 | c | Dried apricots, chopped |
| 1/2 | c | Pecans, chopped |
| servings. |
INSTRUCTIONS
Apricot-Pecan Loaf Sift together flour, sugar, baking powder, soda, & salt. Add egg, oil, & apricot nectar & blend well. Add apricots & pecans. Put into greased loaf pan & bake at 325 degrees for about 1 hour. Cool & slice. From the New Orleans Times-Picayune Cooking Contest, 1980. Gail From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 551
Calories From Fat: 109
Total Fat: 12.7g
Cholesterol: 31mg
Sodium: 632.7mg
Potassium: 633.8mg
Carbohydrates: 106.8g
Fiber: 5.4g
Sugar: 69.6g
Protein: 7.8g