| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Desserts, Breads | 6 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1 1/4 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Soda |
| 1 | ts | Salt |
| 1 | Egg | |
| 2 | tb | Cooking oil |
| 3/4 | c | Apricot nectar |
| 2 | c | Dried apricots, chopped |
| 1/2 | c | Pecans, chopped |
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. 10 servings. From the New Orleans Times-Picayune Cooking Contest, 1980. Gail From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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