Apricot & Macadamia Eggnog Bread

• 4-3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 large eggs
• 2-1/2 cups eggnog
• 1/2 cup canola oil
• 1 tablespoon grated orange zest
• 1/4 cup orange juice
• 3/4 cup chopped dried apricots
• 3/4 cup chopped macadamia nuts
• 3/4 cup confectioners' sugar
• 1 to 2 tablespoons eggnog

1. Preheat oven to 350u0b0. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts.
2. Transfer to two greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves.
4. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, eggs, eggnog, canola oil, orange zest, orange juice, apricots, nuts, sugar, eggnog

Taken from www.tasteofhome.com/recipes/apricot-macadamia-eggnog-bread/ (may not work)