An energizing high-carbohydrate, vitamin-rich loaf sweetened with golden honey, apple juice, and dried fruit. 1/2 8-oz. pkg. dried Calimyrna figs (1/2 c.) 1 c. apple juice 1 3/4 c. all-purpose flour 1/2 c. whole wheat flour 2 tsp. baking powder 1/2 tsp. salt 3/4 c. shortening or butter-flavor shortening 2/3 c. honey 2 lg. eggs 2 tbsp. shelled and salted sunflower seeds

About 1 1/4 hours before serving or early in day:

Preheat oven to 350 degrees. Grease 9x5 inch loaf pan. Coarsely chop dried mixed fruit; slice figs. In 1-quart saucepan over high heat, heat 3/4 cup apple juice with dried mixed fruit and figs to boiling. Reduce heat to low; simmer, uncovered, 5 minutes.

In large bowl, mix all-purpose flour, whole-wheat flour, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.

In small bowl with fork, beat honey with eggs and remaining apple juice. Stir in fruit. Stir honey mixture into flour mixture just until flour is moistened; spoon batter into pan. Top with sunflower seeds.

Bake 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on rack. Makes 1 loaf or 12 servings.