Posted by: marthabernie | November 15, 2014

DATE APRICOT BREAD

Another one of my mother’s recipes using chopped dates.  I don’t always keep dates in the house, so I have substituted golden raisins for the dates adding 3/4 cup and upping the apricots to 3/4 cup.  Works just as well.

DATE-APRICOT BREAD

3 cups sifted flour

1 cup sugar

1-1/2 teaspoons salt

1 tablespoon baking powder

1/2 cup chopped apricots (fresh or dried)

1/2 cup chopped walnuts

1 cup pitted chopped dates

2 eggs

1 cup milk

1/4 cup vegetable oil

Sift together first four ingredients.  Stir in next three ingredients.  With fork, beat eggs until light, add milk and oil.  Stir into flour mixture, blend thoroughly.  Pour into a greased or lined loaf pan.  Bake in a moderate oven at 350 degrees F 60 to 70 minutes or until cake tester comes out clean.  Cool in pan 10 minutes.  Remove to rack to cool completely.  Serve next day.  Makes one 9 inch loaf.

ENJOY!


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