Total Calories: 609
Preheat oven to 350°. Generously grease and flour an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. In a medium bowl, mix baking soda with hot water. Add apricots and let stand for 10 minutes. In a large mixer bowl at low speed, beat sugar, butter, egg, lemon rind, vanilla and salt until well blended. Add flour and apricot mixture. Beat just until flour is moistened. Stir in nuts. Pour into pan.
Bake for 55 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Serve with softened cream cheese or honey butter if desired.
This Apricot-Lemon Tea Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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