|Sifted flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Nutlike cereal nuggets||3⁄4 Cup (12 tbs) (Crunchy)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Egg||1 , well beaten|
|Melted shortening||2 Tablespoon|
Sift the flour with sugar, baking powder, and salt and stir in the apricots and cereal nuggets.
Blend the milk with egg and shortening in a bowl.
Add flour mixture and stir just until flour is moistened.
Pour into a greased 9 x 5-inch loaf pan.
Bake at 350 degrees for 1 hour and 15 minutes or until cake tester inserted into center comes out clean.
Cool in the pan for 10 minutes.
Remove from pan and finish cooling on rack.
Wrap bread in waxed paper, plastic wrap or aluminum foil and store overnight for easier slicing.