1969 Apricot Pineapple Bread - cooking recipe

Ingredients

1/3 c. melted fat
2/3 c. sugar
2 eggs (unbeaten)
3 Tbsp. buttermilk
2 Tbsp. pineapple juice
1/2 tsp. salt
1/2 c. drained pineapple (crushed)
1/2 c. ground apricots
1 tsp. baking powder
2 c. flour
1/2 tsp. soda

Preparation

Sift dry ingredients together.
Mix fruit juice, milk, eggs and fat.
Add fruit to dry ingredients.
Add 1/2 liquid ingredients and stir for 2 minutes.
Add other half and stir for 2 minutes.
Pour into a well-oiled loaf pan and bake for 1 hour at 375\u00b0.