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Apricot Cranberry Bread

List of Ingredients





Apricot Cranberry Bread

2 cups all-purpose flour
1 cup sugar
1 to 2 tsp. grated orange peel
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves


Recipe




In a large bowl, combine flour, sugar, orange peel, baking powder,
baking soda and salt. In a small bowl, beat egg, water and oil; stir
into dry ingredients. Fold in cranberries. Pour into a greased and
floured 9x5x3" loaf pan or 4 smaller pans. Cut apricots in the preserves into small
pieces; spoon over batter. Cut through batter with a knife
to swirl. Bake at 350* for 65-70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes; remove
from pan to a wire rack. Wrap after completely cooled.
Yield: 1 loaf.
Nice for gift giving.