---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apricot Brandy Bread
  Categories: Breads, Brunch, Fruits, Quick
       Yield: 8 servings
  
       1 c  Dried apricots; chopped
       1 ts Baking soda
     1/4 c  Apricot brandy; plus:
       1 tb Apricot brandy
     1/4 ts Salt
     1/2 c  Shortening
       1 ts Cinnamon
       1 c  Sugar
     1/2 ts Nutmeg
     1/4 ts Allspice
       2 c  Flour
     1/4 ts Cloves
       1 c  Pecans; chopped
       1 c  Applesauce
       1    Egg
  
   Combine apricots & brandy; cover and refrigerate overnight. Cream
   shortening; gradually add sugar and beating well. Add egg, and mix well.
   Combine one cup flour with baking soda, spices, and salt; set aside. Add
   pecans to apricot mixture; combine with reserved flour mixture. Toss well
   to coat all pieces with flour; set aside. Add remaining one cup flour to
   shortening/sugar mixture alternating with applesauce, (beginning and ending
   with flour mixture). Stir in reserved apricot mixture. Pour into a greased
   9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until
   toothpick inserted in center comes out clean. Cool loaf in pan for 10
   minutes, then remove from pan and cool completely on a wire rack. Yield: 1
   loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake
   than a bread. May be wrapped in cheese- cloth and soaked with additional
   brandy and stored in a tin, if desired.
   
   Judy Garnett
  
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