Fruit Nut Bread

Fruit Nut Bread RecipeThe weather here has hit decidedly chilly. I don’t know about you, but chilly weather makes me want to bake. In fact, baking and the slow cooker both seem to be the harbingers of cold weather here. (even though I often use the slow cooker in summer just because I don’t want to heat up the kitchen!)

This fruit nut bread from The Pocket Cookbook edited by Elizabeth Woody in 1942 has the perfect recipe for those chilly days. It also makes a great Thanksgiving bread or holiday gift.

Fruit Nut Bread

1/2 cup dried apricots
1 large orange
1/2 cup seeded raisins (awww they felt the need to specify-I love cookbooks this age)0
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 cup sugar (I cut the sugar a bit to 3/4 cup)
1/4 tsp
1/2 cup chopped nut meats (I skip these)
1 egg
2 tbs melted shortening or salad oil
1 tsp vanilla extract

Cover apricots with cold water; let stand 1/2 hour; drain. (I don’t do this, modern apricots seem much moister but if you use particularly dry ones, then do.) Squeeze juice from orange, reserving peel; add enough boiling water to juice to make 1 cup. Using medium blade, put apricots, orange peel and raisins through food chopper. Sift together flour, baking powder, soda, sugar and salt. Add fruit mixture and nut meats. Add orange juice. Beat egg; add with melted shortening or oil and vanilla extract. Pour into greased loaf pan. Bake at 3500 for 50 min. Remove from pan; cool on wire rack.

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