Almond Apricot Loaf
16 slices SERVINGS
Ingredients
- 375 ml or 1 1/2 cups All-Bran Original* cereal
- 425 ml or 1 3/4 cups all-purpose flour
- 125 ml or 1/2 cup granulated sugar
- 15 ml or 1 tbsp baking powder
- 2 ml or 1/2 tsp salt
- 125 ml or 1/2 cup chopped slivered almonds
- 300 ml or 1 1/4 cup 2% milk
- 1 egg
- 75 ml or 1/3 cup vegetable oil
- 125 ml or 1/2 cup finely chopped dried apricots
Directions
1. In medium bowl, mix together flour, sugar, baking powder, salt and almonds. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in egg and oil; beat well. Add flour mixture & apricots, stirring only until combined.
4. Spread batter in 23 x 13 cm (9 x 5-inch) loaf pan coated with non-stick cooking spray.
5. Bake at 180°C (350°F) for about 60 minutes or until wooden pick inserted in centre comes out clean. Let cool for 10 minutes before removing from pans. Let cool completely on wire rack before slicing. Wrap with plastic wrap.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
