Recipe for Apricot-Prune Bread


1/2 cup apricots, dried; choppd fine
1/2 cup prunes, dried; finely choppd
1 egg; beaten
1 cup buttermilk
3 tablespoon oil, salad
1 cup cereal, shredded wheat (bite-sized)
2 cup flour, all-purpose
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
1/2 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.

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