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Show Fruited Bran Loaf I Makes A Nice Holiday Gift j I . ' f6 v, ' ? : I - ! V; ' V " 1 Besides the breakfast dish everyone knows, whole bran cereal makes a crisp and flavorsome ingredient for a fruit filled quick bread. It is moist and tender and almost rich enough to substitute substi-tute for fruit cake. Serve it plain or made into sandwiches with cream cheese filling. You'll like it with a quick cereal and milk breakfast, too, as it is not too sweet. Remember though, it firm up and slices best after storage in the refrigerator overnight j Fruited Bran Loaf 2V2 cups sifted all-purpose flour 1 cup whole red candied I J cup sugar cherries I ' 3 teaspoons baking powder 1 lA cups milk I i Vi teaspoons salt Vi cup melted shorten!" or j 'j 1 cup whole bran cereal cooking oil 'j 1 cup finely cut dried apricots 1 egg, beaten 1 1 cup pecan halves j ; Sift together flour, sugar, baiting powder, and salt into bowl. 1 Stir in bran, apricots, pecan halves, and cherries. Combine re- j maining ingredients. Add to dry ingredients; stir just until dry j ingredients are moistened. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350F) until done, about 1 hour and 10 minutes. Cool in pan 10 minutes; remove and cool on rack. Chill well before slicing. Yield: 1 loaf. : |