Apricot Bread
2 cups of flour
1 cup of sugar
2 1/2 teaspoons of baking powder
3/4 teaspoon of salt
3/4 cup of crunchy, nut-like cereal
2/3 cup of chopped dried apricots
1 egg
1 1/4 cups of milk
2 tablespoons of vegetable shortening, melted
In a large bowl, mix flour, sugar, baking powder, and salt. Stir in cereal and apricots. In a small bowl,
beat together egg and milk. Stir in melted shortening. Add liquids to flour mixture; stir until evenly
moist. Turn batter into a greased 9 X 5-inch loaf pan. Bake in a preheated 350ºF. oven 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Invert onto a wire rack to cool completely. Makes 1 loaf.
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