Apricot Nut Bread Recipe

Drain apricots and save syrup. Puree apricots in a food processor adding syrup if necessary to make 1 cup.

Whisk together the flour baking powder soda and salt.

In a large bowl cream together shortening and sugar. Add eggs one at a time and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan.

Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan and cool on a rack.