Sift flour, sugar, baking powder and salt into a medium-size bowl. Stir in wheat germ, cornmeal and apricots.
Beat eggs slightly in a small bowl. Stir in milk and oil.
Pour liquid ingredients into dry and stir just until flour is evenly moist. Spoon batter into 2 greased 7 3/8 x 3 5/8 x 2 1/2 loaf pans.
Bake in a moderate oven (375) for 40 minutes or until wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Wrap in plastic when cool; store overnight for easier slicing.
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