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Holiday Apricot Cranberry Bread

I like to make this bread for the holidays. It's moist, delicious and makes a pretty homemade gift.—Beth Goodwin, Overland Park, Kansas

16 ServingsPrep: 10 min. Bake: 65 min. + cooling

Ingredients

1 cup fresh or frozen cranberries
1 cup sugar
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup chopped walnuts
1/3 cup chopped dried apricots
1 egg
3/4 cup orange juice
1/4 cup water
2 tablespoons butter, melted
2 tablespoons grated orange peel
2 teaspoons vanilla extract

Directions

In a food processor or blender, process cranberries and sugar just
until coarsely ground; set aside. In a large bowl, combine the
flour, baking powder, baking soda, nutmeg, salt and ginger; stir in
walnuts and apricots. In another bowl, combine the egg, orange
juice, water, butter, orange peel and vanilla; add cranberry

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Holiday Apricot Cranberry Bread (continued)

Directions (continued)

mixture. Stir into dry ingredients just until moistened.
Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 65-70 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: One serving (1 slice) equals 185 calories, 4 g fat (1 g saturated fat), 17 mg cholesterol, 117 mg sodium, 33 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.