CHEF JEFF — ONE BYTE AT A TIME: Apricot Nut Bread

This dessert is a favorite for many during the holidays.

Apricot Nut Bread

1½ cups dried apricots

¾ cup sugar

4 teaspoons baking powder

½ teaspoon salt

½ teaspoon baking soda

2¾ cups flour

1 egg

1 cup buttermilk

1 tablespoon melted shortening or salad oil

1 cup chopped nuts

Wash and drain apricots. Cut into thin strips. Sift sugar, baking powder, salt and baking soda with flour. Save about 1 tablespoon of flour to dredge apricots. Mix well-beaten egg with buttermilk. Add to dry ingredients with melted shortening or oil, stirring only until mixed. Fold in nuts and apricots that have been dredged with reserved tablespoon of flour. Pour into greased 9-by-5-by-2-inch loaf pan. Bake in 350-degree oven for about 1 hour or until tester inserted in center comes out clean. Turn finished loaf out. Cool on wire rack. Wrap in aluminum foil. Bread slices better second day.

Yield: 1 loaf.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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