Apricot Cranberry Bread

• 2 c. flour
• 1 c. sugar
• 1 to 2 tsp. grated orange peel
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 3/4 c. water
• 1/4 c. vegetable oil
• 1 c. fresh or frozen halved cranberries
• 1/4 c. apricot preserves

1. In large bowl combine flour, sugar, orange peel, baking powder, baking soda and salt.
2. In a small bowl, beat egg, water and oil.
3. Stir into dry ingredients just until moistened.
4. Fold in the cranberries.
5. Pour into a greased and floured 9 x 5 x 3 loaf pan.
6. Cut apricots in the preserves into small pieces.
7. Spoon preserves over the batter.
8. With a knife swirl.
9. Bake at 350u0b0 for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes.
11. Remove from pan onto wire rack.

flour, sugar, baking powder, baking soda, salt, egg, water, vegetable oil, cranberries, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=27512 (may not work)