![[WetLeather]](/images/smallwet2.gif)
| Name: | Apricot Tea Bread | Contributor: | Jim Franklin |
|---|---|---|---|
| Description: | Apricot Tea Bread | Posted: | 1994-08-23 |
| Key words: | apricots, bread, nuts | Category: | Side Dishes |
| ID: | 91 | Updated: | 2006-01-08 23:21:19 |
| Ingredients: | Bread:
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 Topping: 1/2 c flour 1/4 c sugar 1/4 c butter or margarine, softened |
||
| Preparation: | Bread:
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. Crumb Topping: 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! | ||
| Equipment: | |||