Cran-Apricot Loaf

• 3 c. cranberries
• 1 c. dried apricots, cut in strips
• 1/2 c. chopped walnuts
• 1 c. apricot nectar
• 5 c. plain flour
• 2 c. sugar
• 4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 1/2 c. milk
• 2 eggs
• 1/3 c. oil
• 1/4 c. apricot preserves

1. Combine first 4 ingredients in a bowl.
2. Cover and chill at least 4 hours or overnight.
3. Combine dry ingredients.
4. Stir in milk, eggs and oil.
5. Stir in cranberry mixture.
6. Grease eight (3 x 6-inch) loaf pans.
7. Divide batter among pans.
8. Bake in a 350u0b0 preheated oven for 50 to 55 minutes.
9. Cool in pans 10 minutes. Melt preserves in a saucepan over low heat.
10. Remove the breads from pans and place on wire racks.
11. Brush with the preserves.
12. Cool 1 to 2 hours.
13. These may be wrapped and frozen for up to 3 months. These make great gifts at Christmas time.

cranberries, dried apricots, walnuts, apricot nectar, flour, sugar, baking powder, baking soda, salt, milk, eggs, oil, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348126 (may not work)