Apricot Date Bread

  Like Dates and Apricots? Then this is the recipe for you. The date bread recipe from Pillsbury New Simply from Scratch 1986 uses both of these dried fruits to everyone’s advantage. 

  Along with a recipe for a orange cream cheese spread you have a great not too sweet treat to have with that morning cup of coffee or tea.

  Using a kitchen scissors to cut up the dates and apricots will make it go much faster.  Like all nut breads this is better if not sliced and eaten until the next day. Wrap well with plastic wrap and then store in a storage bag or overwrap with foil.

Apricot Date Bread

½ cup dried apricots, cut into strips

Boiling water

½ cup chopped dates

½ cup chopped walnuts

1 cup firmly packed brown sugar

1 ½ cups milk

¼ cup oil

1 egg

2 ¾ cup all purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

  Heat oven to 350°F. Grease and flour bottom only of 9X5 inch loaf pan. In small bowl, cover apricots with boiling water and let stand 5 minutes, drain and add dates and walnuts.

  In large bowl, combine brown sugar, milk, oil and egg, mix well.  Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda and salt to brown sugar mixture, stirring just until moistened. Stir in apricots, dates and nuts. Pour into prepared pan.

  Bake at 350 for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Remove from pan and cool completely. Wrap tightly and store in refrigerator.