Apricot-prune Bread Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
1/2 cup: Apricots, dried, choppd fine
2 cup: Flour, all-purpose
1/2 cup: Prunes, dried, finely choppd
1 cup: Sugar,
1: Egg, beaten
2 tsp: Baking powder,
1 cup: Buttermilk,
1/2 tsp: Salt,
3 tbsp: Oil, salad
1/2 tsp: Cinnamon, ground
1 cup: Cereal, shredded wheat
1/8 tsp: Cloves, ground
-, bite-sized
1/2 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
Source from luhu.jp
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
Source from luhu.jp
Tags
: breads