Cranberry, Orange And Apricot Bread

• 2 c. all-purpose flour
• 1 c. Quaker oats (uncooked)
• 1 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt (optional)
• 2 eggs
• 1/2 c. Crisco oil
• 1/2 c. orange juice
• 1/3 c. water
• 1 Tbsp. grated orange peel
• 1/2 c. finely chopped apricots
• 1/2 c. chopped nuts
• 1/2 c. chopped cranberries

1. Heat oven to 350u0b0.
2. Grease and flour bottom only of 9 x 5-inch loaf pan.
3. Combine first six ingredients, mixing well; set aside. Beat eggs and oil with fork or wire whisk to blend thoroughly; mix in orange juice, water and orange peel.
4. Add to dry ingredients, mixing just until moistened.
5. Stir in remaining ingredients. Bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
6. Cool 10 minutes; remove from pan.
7. Cool completely.
8. Makes 16 servings.

flour, oats, sugar, baking powder, baking soda, salt, eggs, crisco oil, orange juice, water, apricots, nuts, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669887 (may not work)