|Name:||Apricot Tea Bread||Contributor:||Jim Franklin|
|Description:||Apricot Tea Bread||Posted:||1994-08-23|
|Key words:||apricots, bread, nuts||Category:||Side Dishes|
1 Tbsp baking powder
1 tsp baking soda
2 c flour
1 c sugar
1/2 c butter or margarine
8 oz sour cream
3 eggs, beaten
2 tsp vanilla
6 oz dried apricots, chopped (1 cup)
1 c pecans, chopped
1/2 c flour
1/4 c sugar
1/4 c butter or margarine, softened
In a large bowl, mix baking powder, baking soda, flour, and sugar.
With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in sour cream, eggs, and vanilla until flour is just moistened. Stir in apricots and pecans.
Spoon batter into a greased 9"x5" loaf pan (or 5 small loaf pans).
Sprinkle with crumb topping (below). Bake for 60-70 minutes (large loaf) or 40-45 minutes (small loaves) in a 350 degree F oven or until toothpick comes out clean. Cool bread in pan on rack for 15 minutes; remove from pan and cool completely on rack.
Combine ingredients until mixture resembles coarse crumbs.
|Notes:||How 'bout some bread recipes? There were given to me by my friend Sara, dunno where she got them from. They are especially "cute" (as in, nice for a date, dinner guests, etc.) when you make them using small loaf pans (2"x4"). Enjoy!|