APRICOT-CRANBERRY BREAD

2 C all-purpose flour

1 C sugar

1-2 t grated orange peel

1½ t baking powder

½ t baking soda

½ salt

1 egg

3/4 C water

1/4 C vegetable oil

1/2  C fresh or frozen cranberries, chopped

1/2 C Diced California Blenheim Apricots

1/4 C B&R Farms Dried Apricots Preserves

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda, and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries and diced apricots. Pour into a greased and floured 9” x 5” x 3” loaf pan. Spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350For 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.