SPIRITED FRUIT BREAD

From Bon Appetit, October 1983 ...

Makes 1 loaf - oven at 350 degrees

1 cup sugar
3/4 cup butter, melted and cooled
2 eggs
2 T apricot brandy (substituted brandy)
2 T almond liqueur (substituted Grand Marnier)
2 t vanilla
1 cup mashed ripe banana
2 t pumpkin pie spice
2 t cinnamon
1 t baking soda
1 t baking powder
1/2 t salt
2 cups flour
6 oz dried apricots, finely chopped
1 cup chopped walnuts

Preheat oven to 350 degrees.  Grease and lightly flour 9" x 5" loaf pan.

Combine sugar, melted butter eggs, liquor and vanilla in large bowl and whisk well until well blended.  Stir in mashed banana.  Combine pumpkin pie spice, cinnamon, baking soda, baking powder and salt in small bowl and mix well.  Whisk into banana mixture; blending well.  Fold in flour using spatula (batter will be thick).  Stir in chopped apricots and walnuts. Spoon batter into prepared pan.

Bake until tester inserted in center comes out clean; about 50-55 minutes. Remove from pan and cool completely on rack; about 2-3 hours.  Wrap tightly in aluminum foil and store at room temperature from at least 2 days before serving.

Review:  Not any better than my usual banana bread.  Thought the liquor would add to the taste, but it didn't.