Apricot-prune bread

Yield: 1 loaf

Measure Ingredient
½ cup Apricots, dried; choppd fine
½ cup Prunes, dried; finely choppd
1 Egg; beaten
1 cup Buttermilk
3 tablespoons Oil, salad
1 cup Cereal, shredded wheat (bite-sized)
2 cups Flour, all-purpose
1 cup Sugar
2 teaspoons Baking powder
½ teaspoon Salt
½ teaspoon Cinnamon, ground
⅛ teaspoon Cloves, ground
½ cup Nuts, chopped

Wash apricots and prunes in warm water; drain well, and pat dry on absorbent paper. Set aside.

Combine egg, milk, oil, and cereal; set aside. Combine dry ingredients. Stir in prunes, apricots, and nuts. Add cereal mixture; stur just until all ingredients are moistened. Mixture will be stiff. Spoon evenly into a greased and floured 9x5x3" pan. Bake at 350 degrees for 65 minutes. Remove from pan and cool on a wire rack; wrap and store overnight before cutting.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

Submitted By LAWRENCE KELLIE On 03-04-95

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