CRANBERRY-APRICOT QUICK BREAD
1/2 c. margarine
3/4 c. sugar
2 eggs
3 c. flour
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. orange juice
1 tsp. grated orange rind
1 c. coarse chopped cranberries
1/2 c. chopped dried apricots
Beat margarine and sugar until fluffy. Add eggs, one at a time, mixing well.
Add combined dry ingredients alternately with juice, mixing well after each
addition. Stir in cranberries, apricots and orange rind. Pour into greased and
floured 9x5 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool
5 minutes, remove from pan. Makes 1 loaf. Serve with sweet orange spread. 1
tbsp. 10X sugar 1 tsp. orange rind Mix well, chill.
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