Apricot Cranberry Bread Recipe

INGREDIENTS:

2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

DIRECTIONS:

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. Pour into a greased and floured 9-inch x 5-inch x 3-inch loaf pan. Cut apricots in the preserves in small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.