Dr. Pepper Apricot Nut Bread

This recipe may be the closest thing to fruit cake my family likes for a Christmas treat although the only fruit it contains is dried apricots. I open the frayed, stained pages of a little blue book and begin stirring up memories along with all the ingredients! The recipe for Dr. Pepper Apricot Nut Bread came from a booklet handed out at the Texas State Fair in 1978!  A family trip to the fair resulted in a recipe we have used ever since.

Dr. Pepper Apricot Nut Bread

1 Tablespoon melted butter

1 1/2 cups sugar

1 egg, unbeaten

2 1/4 cups flour

2 teaspoons soda

1/2 teaspoon slt

2 cups dried apricots, choppd

1 cup pecans, chopped

1 1/2 cups boiling Dr. Pepper

1 Tablespoon vanilla

Preheat oven to 350 degrees. Cream together melted butter, sugar and egg in large bowl and set aside. In another bowl, combine flour, soda, and salt.  Add flour mixture to chopped apricots and pecans and toss. Add flour and fruit mixture  to sugar and egg mixture alternately with boiling Dr. Pepper.  Add 1 Tablespoon vanilla and mix. Pour into standard loaf pan and bake in 350 degree oven for 1 hour or until toothpick tested in center comes out clean.  I always double the recipe. This freezes well.

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