Apricot-prune bread
1 loaf
Ingredients
| Quantity | 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 |
Directions
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