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.