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Apricot Nut Bread

Adapted from the California Nut Festival Cookbook, Chico California, 2007 
Makes 2 small loaves.

1 cup NOW Real Food® Organic Turbinado Sugar*
2 Tablespoons shortening
1 egg, lightly beaten
3/4 cup milk
3/4 cup fresh orange juice
4 teaspoons freshly grated orange rind
3 cups all-purpose flour, unsifted
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup chopped NOW Real Food® Organic Walnuts*
6 oz. NOW Real Food® Unsweetened Dried Apricots*
1/2 cup boiling water
  1. Preheat oven to 350 degrees. 
  2. Plump apricots in boiling water and set aside. 
  3. Thoroughly blend sugar, shortening and egg. 
  4. Stir in milk, orange juice and orange rind. 
  5. Sift dry ingredients and stir in nuts until nuts are well mixed in. 
  6. Add to liquid mixture. 
  7. Drain and coarsely chop apricots. 
  8. Blend into batter and pour into 2 small 7-inch loaf pans. 
  9. Let stand for 20 minutes. 
  10. Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. 
  11. Cool in pans for 10 minutes on a rack, then remove from pans and cool completely. 
  12. Wrap in foil and let stand in the refrigerator for 2 days to allow flavors to blend.   

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