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Apricot Nut Bread



In large bowl, stir together first 8 ingredients; set aside.
In medium bowl, mix milk, liqueur, butter, egg and egg yolk until well blended. Add milk mixture to dry ingredients; stir just until moistened.

Pour batter into greased 8 1/2x 4 1/2x2 1/2-inch loaf pan. Bake in 350° F. oven for 45 to 50 minutes, or until the bread is golden brown and toothpick inserted in center comes out clean.

Cool in pan on a rack for 10 minutes. Remove and cool completely on rack. Adapted from "Farm Journal's Homemade Breads"

14 Slices

Calories per serving: 178
Fat per serving: 8.1g

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