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Apricot-prune Bread

Ingredients & Directions

1/2 c Apricots, dried; choppd fine 2 c Flour, all-purpose
1/2 c Prunes, dried; finely choppd 1 c Sugar
1 Egg; beaten 2 ts Baking powder
1 c Buttermilk 1/2 ts Salt
3 tb Oil, salad 1/2 ts Cinnamon, ground
1 c Cereal, shredded wheat 1/8 ts Cloves, ground
-(bite-sized) 1/2 c 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.

1 loaf

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