Apricot Prune Bread w/Rosemary
1 1/2 cup apricot nectar
8 oz chopped dried prunes
1/2 cup chopped dried apricots
1 1/4 tsp rosemary, crushed
2 1/4 cup all-purpose flour
1 1/2 tsp baking soda
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/3 cup evaporated milk

Preheat oven to 350°
Spray or grease 13x9 inch baking pan


In a medium saucepan bring nectar, prunes and apricots to boiling. Reduce heat and simmer for 5 minutes. Stir in rosemary and cool slightly.

In small bowl stir flour and baking soda. In large bowl beat butter and gradually add sugar and beat until fluffy. Beat in egg and milk. Alternately add flour mixture and chopped fruit mixture, beating until combined after each addition. Pour into greased baking pan.

for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

From Full Moon Natives recipe files

Original recipe called for dates and using muffin tin - recipe of Ricky Johnson from Seaside Herb Society Cookbook.