ROSEMARY APRICOT LOAVES

Rosemary Apricot Loaves image

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 11

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1-1/2 cups apricot nectar
1-1/2 cups chopped pitted dates
1/2 cup chopped dried apricots
1 tablespoon grated orange zest
1-1/4 teaspoons dried rosemary, crushed
1/2 cup butter, softened
1 cup sugar
1 large egg
1/3 cup evaporated milk
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda

Steps:

In a saucepan, combine apricot nectar, dates and apricots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from heat. Stir in orange zest and rosemary; cook for 10-15 minutes. In a bowl, cream butter and sugar. Add egg and milk. Combine flour and baking soda; add to creamed mixture alternately with date mixture, beating just until combined. Pour into two greased and floured 8x4-in. loaf pans. Bake at 375° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

Nutrition Facts :