Apricot Brandy Bread

Description
This is more of a sweet cake than a bread.
 * Contributed by Judy Garnet
 * Yield: 1 loaf

Ingredients

 * 1 cup dried apricots, chopped
 * 1 tsp baking soda
 * ¼ cup + 1 tbsp apricot brandy
 * ¼ tsp salt
 * ½ cup shortening
 * 1 tsp cinnamon
 * 1 cup sugar
 * ½ tsp nutmeg
 * ¼ tsp allspice
 * 2 cups flour
 * ¼ tsp cloves
 * 1 cup pecans, chopped
 * 1 cup applesauce
 * 1 egg

Directions

 * 1) Combine apricots and brandy; cover and refrigerate overnight.
 * 2) cream shortening; gradually add sugar and beating well.
 * 3) Add egg, and mix well.
 * 4) Combine one cup flour with baking soda, spices, and salt; set aside.
 * 5) Add pecans to apricot mixture; combine with reserved flour mixture.
 * 6) Toss well to coat all pieces with flour; set aside.
 * 7) Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture).
 * 8) Stir in reserved apricot mixture.
 * 9) Pour into a greased 9 x 5 x 3 loafpan; bake at 350 °F for 1 hour and 15 minutes.
 * 10) Or until toothpick inserted in center comes out clean.
 * 11) Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.