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Apricot Nut Bread


Apricot Nut Bread

Apricot Nut Bread


1 Cup dried apricot, chopped

1 Cup sugar

1 Cup quick cooking oats

3/4 Cup whole wheat flour

1/4 Cup cake flour

2 Teaspoon baking powder

1/2 Teaspoons salt

1/2 Teaspoon baking soda

1/2 Cup orange juice concentrate

1 Egg

2 Tablespoon vegetable oil

1 Cup chopped pecans or walnuts

Powdered sugar


Preheat oven to 350’F. Grease 9x5x3” loaf pan. Place apricots in heavy small saucepan. Add enough water to pan to just cover apricots. Simmer until apricots are plump and water is absorbed, cool. Combine sugar and next 6 ingredients in large bowl. Stir in orange juice, egg and oil. Mix in nuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and tooth pick inserted in center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf pan out onto rack and cool completely. Sift with powdered sugar on loaf (Can be prepared a day ahead.) Wrap tightly with plastic wrap and store at room temperature.


Good   Yield 1 loaf





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Feature  Recipe


Good Morning Pumpkin Pancakes

Excellent any time of the year, but especially good during the fall and winter.  The pumpkin flavor is rich and hearty.  These are best served with our homemade "Dutch Honey" recipe.  This is a rich thick syrup that will last for weeks in the refrigerator.  The "Dutch Honey" is also good on ice cream!