Pineapple Apricot Bread
A simple and fast quick bread. Moist and flavorful, this Pineapple Apricot is a great bread to always keep on hand as it freezes well.
6 TB butter, softened ¾ c. sugar 2 large eggs 2 ( 8oz.) cans crushed pineapple 3 c. biscuit mix 1/3 c. dried apricots, chopped ½ c. walnuts, chopped
Preheat oven to 350 degrees. Generously grease a 9-inch loaf pan. In a mixing bowl; cream together butter and sugar well. Add eggs. Stir in pineapple with liquid. Add biscuit mix, apricots and walnuts. Mix until batter is just moistened. Spoon into prepared pan. Bake 1 hour. Makes 1 loaf.