Apricot Cranberry Bread Servings: 1 loaf 2 cups all-purpose flour 1 cup sugar 1 to 2 teaspoon grated orange peel 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 3/4 cup water 1/4 cup vegetable oil 1 cup fresh or frozen halved cranberries 1/4 cup apricot preserves 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 just until moistened. Fold in the cranberries. Pour into a greased and floured 9-inch x 5-inch x 3-inch loaf pan. Cut apricots in the preserves in small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. From: Dianne Roth JS Keane -- http://www.dineseek.com Search over 2,500 recipes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
