This recipe was clipped from a newspaper and published in 1974. This one’s interesting since it used apricot baby food as one of the ingredients. Recipe is typed below along with a scanned copy.

Apricot Bread

Two and one-half cups plus 1 tbsp. all-purpose flour
One-half tsp. salt
One-half tsp. cinnamon
One cup cooking oil
Two cups sugar
One jar junior size apricot baby food with tapioca
Two tsps. baking soda dissolved in one cup buttermilk or one cup sour milk
One tsp. vanilla
Raisins and nuts (optional)

Combine flour, salt and cinnamon. In another bowl, combine remaining ingredients; stir in flour mixture. Pour into two well-greased and floured bread loaf pans (10½x6x2-inches). Bake one-half hour in preheated 350-degree oven and then reduce heat to 325 degrees for another one-half hour. (Let cool in pans for at least 15 minutes.)