Apricot-Nut Bread

Ingredients

1 1/2 cups chopped dried apricots
2 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1 Roberts Egg, well-beaten
1 cup Roberts Buttermilk
3 tablespoons vegetable oil
1/2 cup chopped nuts

Preparation

Wash and drain apricots. Sift dry ingredients together. Combine sugar, beaten egg, buttermilk and vegetable oil; add to dry ingredients, stirring just until blended. Fold apricots and nuts into mixture; pour evenly into 2 buttered 6 x 3 x 2 inch loaf pans. Bake at 350° for 35 minutes, or until a wooden pick inserted in center tests clean; cool. Store in tightly covered container; freeze, if desired.

Yield: 2 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.