Bonanza Bread

• 1 c. sifted all-purpose flour and 1 c. whole wheat flour or 1 c. whole wheat flour, 1/2 c. sifted flour and 1 c. rolled oats
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 2/3 c. nonfat dry milk powder
• 1/3 c. wheat germ
• 1/2 c. firmly packed brown sugar
• 1/4 c. chopped walnuts
• 1/4 c. chopped dried apricots
• 1/2 c. unsalted dry roasted peanuts, chopped
• 1/2 c. raisins
• 3 eggs
• 1/2 c. vegetable oil
• 1/2 c. molasses
• 3/4 c. orange juice
• 2 bananas, mashed (1 c.)

1. Combine flour mixture of your choice with salt, soda, baking powder, dry milk, wheat germ, sugar, nuts and raisins in a large bowl, then blend thoroughly.
2. Whirl eggs in container of electric blender until foamy.
3. Add oil, molasses, orange juice and bananas, whirling after each addition.
4. Add apricots; whirl just to chop coarsely.
5. Pour mixture into bowl with dry ingredients.
6. Stir just until all flour is moistened.
7. Pour into 2 greased loaf pans, 7 1/2 x 3 1/2 x 2 1/2-inch.
8. Bake in a slow oven (325u0b0) for 1 hour until center is firm when touched lightly with fingertip.
9. Cool slightly on pan or wire rack, then remove from pan and cool completely. When cool, wrap tightly and store overnight to mellow flavors.
10. Can be baked in muffin pans at 350u0b0 for 20 minutes.
11. Recipe makes 3 dozen or 36 muffins.

flour, salt, baking soda, baking powder, nonfat dry milk powder, germ, brown sugar, walnuts, apricots, peanuts, raisins, eggs, vegetable oil, molasses, orange juice, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383210 (may not work)