Recipe: Golden Fruit Bread (using bran cereal, Kellogg's, 1970's)

GOLDEN FRUIT BREAD

1 1/2 cups Kellogg's All-Bran or Bran Buds cereal
1/2 cup sugar
1 cup finely cut dried apricots*
1 1/2 cups boiling water
1 1/2 cups sifted regular all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 eggs
1/3 cup vegetable oil
Additional sugar (for sprinkling on top)

Measure All-Bran, sugar and apricots into mixing bowl. Pour boiling water over mixture; let stand until most of moisture is absorbed.

Sift together flour, baking powder and salt; set aside.

Add eggs and vegetable oil to All-Bran mixture; beat well. Add flour mixture, stirring only until combined. Spread in lightly greased 9x5x3-inch loaf pan. Sprinkle top with additional sugar.

Bake in moderate oven (350 degrees F) about 55 minutes or until bread pulls away slightly from sides of pan. Cool thoroughly before slicing.

*Seedless raisins, wt pitted prunes or dotes may be used in place of apricots.

Makes 1 loaf
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971