Prep Time 10m
Cook Time 60m
Ready Time 120m
Yield 1 loaf


Ingredients
  • 1 1/2 cups dried apricots, coarsely chopped
  • 1 cup water
  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup chopped pecans or walnuts
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 3 tablespoons Crisco® All-Vegetable Shortening, melted
  • 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening, melted
Preparation Directions
  • Step 1Combine apricots and water in heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until water is absorbed. Cool.
  • Step 2Heat oven to 350ºF. Spray a 9 x 5 x 3-inch loaf pan with no-stick cooking spray.
  • Step 3Combine flour, sugar, baking powder, salt and baking soda in large bowl. Stir in nuts. Combine apricots, egg, buttermilk and melted shortening in medium bowl. Add to dry ingredients; stir only until dry ingredients are moistened. Pour into prepared pan.
  • Step 4Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan on rack. Remove from pan. Cool completely before slicing.
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