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Title: Apricot-Cranberry-Nut Bread
Categories: Breads, Fruits, Citrus, Nuts
Yield: 12 servings

2 c A-P flour
1 c Sugar
2 ts Grated orange zest
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 lg Egg; room temp
3/4 c Water
1/4 c Oil
1 c Halved cranberries
1/2 c Apricot preserves
1/2 c Chopped pecans or walnuts

In a large bowl, combine flour, sugar, orange zest,
baking powder, baking soda and salt. In a small bowl,
beat egg, water and oil; stir into dry ingredients just
until moistened. Fold in the cranberries and nuts.

Pour into a greased and floured 9" X 5" loaf pan. Cut
apricots in the preserves into small pieces; spoon
preserves over batter. Cut through batter with a knife
to swirl. Bake @ 350ºF/175ºC for 65-70 minutes or until a
toothpick inserted in the center comes out clean. Cool
for 10 minutes; remove from pan to a wire rack.

Diane Roth, Milwaukee, Wisconsin

Makes: 1 loaf (12 slices)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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... "The world is my lobster" -- Henry J. Tillman
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)