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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Almond Apricot Bread Recipe

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This recipe for Almond Apricot Bread is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups all-purpose Flour
1/2 cup Sugar
1 tbsp Baking Powder
1/2 tsp Salt
1/2 cup chopped slivered Almonds
1 1/2 cups All-Bran® Original
1 1/4 cups skim Milk
1 Egg
1/3 cup Vegetable Oil
1/2 cup finely cut, dried Apricots
Directions:
Directions:
Stir together flour, sugar, baking powder, salt and almonds. Set aside.
In large mixing bowl, combine Kellogg's® All-Bran® cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in apricots. Add flour mixture, stirring only until combined. Portion into two 9 x 5 x 3-inch loaf pans coated with cooking spray.
Bake at 350°F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan. Remove from pan and cool on wire racks. Wrap in plastic wrap.

 

 

 

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