The best delicious Apricot-prune Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot-prune Bread recipe today!
Hello my friends, this Apricot-prune Bread recipe will not disappoint, I promise! Made with simple ingredients, our Apricot-prune Bread is amazingly delicious, and addictive, everyone will be asking for more Apricot-prune Bread.
What Makes This Apricot-prune Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot-prune Bread.
Ready to make this Apricot-prune Bread Recipe? Let’s do it!
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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.
Yields
1 loaf
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