This is more of a sweet cake than a bread.

  • Contributed by Judy Garnet
  • Yield: 1 loaf



  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.


  1. May be frozen up to 3 months.
  2. May be wrapped in cheesecake and soaked with additional brandy and stored in a tin, if desired.
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