CRANBERRY-APRICOT QUICK BREAD ...

It is raining again today, and I really don't mind it at all. But the rain and the cool temperature and the sight of colored leaves constantly floating down past the windows will always drive me into the kitchen. It is that time of year; the time when something inside tells me to bake. Here is a new recipe for you. Enjoy! Cranberry - Apricot Quick Bread 1/2 cup butter 3/4 cup sugar 2 eggs 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup orange juice 1 teaspoon grated orange rind 1 cup course chopped cranberries 1/2 cup chopped dried apricots 1/2 cup chopped walnuts Beat butter and sugar together and then add eggs. Mix well. Add combined dry ingredients alternately with the juice, mixing well after each addition. Stir in cranberries, apricots and nuts. Pour into greased and floured 9 X 5 inch loaf pan. Bake at 350 degrees for 75 minutes. Cool 5 minutes and remove from pan. I used two smaller pans instead and shortened the baking time by about 8 minutes. One loaf in the freezer and one to eat now. It is delish!