Recipe: Apricot and Toasted Pecan Bread (using orange juice and dried apricots)

APRICOT AND TOASTED PECAN BREAD

1/2 cup orange juice
1 1/2 cups dried apricots, chopped (7 oz.)
1/2 cup dark brown sugar
3 Tbsp. vegetable oil, divided use
3/4 cup chopped pecans
2 eggs
1/2 cups buttermilk
2 1/2 cups all purpose flour
1/2 tsp. ground cinnamon
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat the orange juice to a boil in a small saucepan. Stir in the apricots and the brown sugar. Set aside for at least 10 minutes.

Heat 1 tablespoon of the oil in a small, heavy skillet over medium heat. Add the pecans, stirring and tossing until they are lightly toasted all over.

Beat the eggs until foamy, then mix in the remaining 2 tablespoons oil and the buttermilk. Blend well.

Stir together the flour, cinnamon, baking powder, baking soda, and salt. Add to the egg mixture, then stir in the apricots and their juice, then the pecans. Spoon batter into a greased 9-inch loaf pan.

Bake in a preheated 350 degree F oven for 50 minutes to 1 hour, or until bread tests done. Rest in pan 5 minutes before turning out onto a rack to finish cooling.

Makes 1 loaf
From: Kathy/MA