A recipe for Apricot Nut Bread was published in the October 18, 1930 Homemaking Department section of the Wallaces' Farmer newspaper. Curious, not once was the type or quantity of nut mentioned in the entire recipe. As the newspaper was regional to the midwest, perhaps it was a given walnuts were the obvious choice - or chestnuts.Personally, I prefer pecans. Whatever your choice, I've copied the recipe as printed eighty years ago. Enjoy!
Photogragher : Bill Longshaw
Apricot Nut Bread
Apricot nut bread makes delicious sandwiches spread with
butter or spread the last minute with a tart jam or jelly.
1 1/2 cups of dried apricots
1/2 cup of sugar
2 tablespoons of fat
1 egg
1 cup of sour milk
1 cup of bran
2 cups of white flour
5 teaspoons of baking powder
1/2 teaspoon of soda
1/2 teaspoon of salt
Wash the apricots, boil five minutes, drain and chop. Cream the sugar with the shortening, add the well beaten egg and the milk. Combine the bran, the apricots and the nuts with the first mixture and beat thoroly (sic). Add the flour sefted with the baking powder, soda and salt, and mix well. Pour into a well greased bread pan and bake one hour in a slow oven (275 degrees Fahrenheit).
