From Sandi's Recipe File - Apricot Nut Bread

Presents

"Apricot Nut Bread"

Recipe Source:
American Classics
from The Betty Crocker Recipe Card Library

Serving Size: 1 large loaf or 2 small loaves

Amount Ingredient

2 1/2 cups flour

1 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon plus 1 teaspoon grated orange peel

3 tablespoons salad oil

1/2 cup milk

3/4 cup orange juice

1 egg

1 cup finely chopped nuts

1 cup finely cut up dried apricots

Preparation Instructions:

Heat oven to 350 degrees. Grease and flour loaf pan, 9 x 5 x 3 inches, or two loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Masure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.
Date Nut Bread: Omit orange peel, orange juice and apricots. Increase milk to 1 1/4 cups and add 1 cup cut up dates.
Prune Nut Bread: Omit orange peel, orange juice and apricots. Add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.

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