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Apricot-Ginger Bread




Source of Recipe


BHG


List of Ingredients




15.4-ounce pkg. nut quick bread mix
1/4 teaspoon ground ginger
1 cup apricot nectar or orange juice
1 egg, beaten
1 cup finely snipped dried apricots or mixed dried fruit
2 tablespoons cooking oil
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon margarine or butter
1/4 cup chopped pecans or walnut


Recipe



Grease an 8x4x2-inch loaf pan; set aside. Preheat oven to 350 degrees F. In a large mixing bowl stir together bread mix and ginger. Add nectar or juice, egg, and oil; stir just until combined. Stir in apricots or fruit. Pour into prepared loaf pan.
For topping, in a small mixing bowl combine brown sugar and flour; cut in butter or margarine until mixture is crumbly. Stir in nuts. Sprinkle over batter.
Bake 1 hour or until a toothpick inserted near the center comes out clean; cover with foil the last 10 to 15 minutes of baking to prevent top from overbrowning.
Cool in the pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Slice to serve.