Cran-Apricot Loaf

Name: Cran-Apricot Loaf
Ingredients: 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

13 ingredients

13 steps

Ingredients

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

Directions

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 350° 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.