Cran-Apricot Loaf - cooking recipe

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

Preparation

Combine first 4 ingredients in a bowl.
Cover and chill at least 4 hours or overnight.
Combine dry ingredients.
Stir in milk, eggs and oil.
Stir in cranberry mixture.
Grease eight (3 x 6-inch) loaf pans.
Divide batter among pans.
Bake in a 350\u00b0 preheated oven for 50 to 55 minutes.
Cool in pans 10 minutes. Melt preserves in a saucepan over low heat.
Remove the breads from pans and place on wire racks.
Brush with the preserves.
Cool 1 to 2 hours.
These may be wrapped and frozen for up to 3 months. These make great gifts at Christmas time.