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INGREDIENTS:

1 pkg. Pillsbury cranberry quick bread mix
1/2 c. chopped dried apricots
1 c. water
1 egg

DIRECTIONS:

Heat oven to 350 degrees. Grease and flour bottom of 8 x 4 or 9 x 5 inch loaf pan. In large bowl combine all ingredients. Stir 50 to 75 strokes. Pour into prepared pan. Bake 45 to 55 minutes or until toothpicks comes out clean. Serve with apricot butter. Wrap tightly and store in refrigerator.

APRICOT BUTTER INGREDIENTS:

1/2 c. butter, softened
1/4 c. apricot preserves

DIRECTIONS:

Mix. Beat until light and fluffy.

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