Apricot Nut Bread -- Quad-Cities Online Recipe Book
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Apricot Nut Bread

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Ingredients

1 can (1 pound can) apricot halves, drained; reserve syrup
1-3/4 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil
1/2 cup sugar
2 eggs
1/2 cup chopped walnuts

Instructions

Sieve apricots; add reserved syrup if necessary to make one cup. Sift dry ingredients together, set aside. Mix sugar and oil together and add eggs one at a time; beat until light and fluffy. Add dry ingredients alternately with apricot mixture. Stir in walnuts. Place in well greased 9x5x3-inch bread loaf pan and bake at 350 degrees for 50 minutes. Test with cake tester to see that center is done.

Gaycha Mayhew
Davenport



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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