Shelly's Recipe

APRICOT PECAN TEA LOAF QUICK BREAD

Category: Quick Breads

1 cup dried apricots (diced)
1/2 cup candied ginger (finely chopped)
1 tsp lemon rind (grated)
2 tbsp fresh lemon juice
1/3 cup butter
2/3 cup brown sugar (packed)
2 large eggs
1 1/2 cup all purpose flour
1/4 tsp salt
1/2 cup milk
1/3 cup pecans (chopped)

Preheat oven to 350. Combine diced apricots, ginger, lemon rind and lemon juice in a bowl and mix together. In another bowl cream butter and sugar until fluffy. Add eggs one at a time. Alternately add flour, baking powder and salt with the milk. Add apricot mixture and fold together. Pour mixture into a greased loaf pan and bake 1 hour. Let cool in pan for 10 minutes, then remove and continue to cool on a wire rack. Makes 1 loaf