Name: Apricot Bread
Ingredients: 1 lb Dried apricots; chopped; 2 c Sugar; 2 c Apricot nectar; 1 ts Salt; 3/4 c Shortening; 2 Eggs; beaten; 2 ts Baking soda; 4 c Flour; 1/2 c Chopped pecans

CATEGORY	CUISINE	TAG	YIELD
Eggs		Bread	16	Servings

INGREDIENTS

1	lb	Dried apricots; chopped
2	c	Sugar
2	c	Apricot nectar
1	ts	Salt
3/4	c	Shortening
2		Eggs; beaten
2	ts	Baking soda
4	c	Flour
1/2	c	Chopped pecans

INSTRUCTIONS

Preheat oven to 325&deg;. In a large saucepan combine apricots, sugar, nectar,
salt and shortening. Bring to a boil. Boil 5 minutes, remove apricots, and
set aside. Cool liquid and add eggs, soda, flour and pecans, mixing well.
Add reserved apricots. Place in 2 greased and floured 9x5 loaf pans and
bake at 325&deg; for 1 hour. Yield: 2 loaves.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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