Cherry-pecan-apricot Bread

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1/4 cup butter, softened
• 1 1/4 cups sugar
• 1 egg, beaten
• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon coriander
• 1 cup mashed drained canned apricots
• 2 tablespoons sour cream
• 1/2 teaspoon almond extract
• 1/2 cup chopped pecans
• 1/2 cup halved maraschino cherry

Recipe

• 1 preheat the oven to 350°.
• 2 grease a 9 x 5-inch loaf pan, line the bottom with wax paper and grease the paper.
• 3 beat the butter with sugar until fluffy; blend in the egg.
• 4 sift the flour, baking powder, baking soda and salt together.
• 5 combine the apricots, sourcream and almond extract.
• 6 stir the flour mixture into the sugar mixture alternately with apricot mixture.
• 7 fold in the nuts and cherries.
• 8 turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
• 9 cool in pan on wire rack 10 minutes, turn out and cool completely.