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INGREDIENTS:

1 package cranberry bread mix
2 egg whites
1 teaspoon orange peel, grated
1 cup water or skim milk
1/2 cup chopped apricots

DIRECTIONS:

Preheat oven to 375: F. In large bowl, combine all ingredients and mix until smooth. Pour batter into nonstick loaf pan. Bake for 25 minutes or until toothpick comes out clean. Cool for 10 minutes; remove from pan. Cool completely. May serve warm or cold.

Calories per slice 27 Fat 1 g Fiber 1 g.

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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.

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INGREDIENTS:

3 1/2 cups All-purpose flour
1/2 teaspoon Double-acting baking Powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup unsalted butter Softened
1 cup Sugar
1 tablespoon freshly Grated orange zest PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon freshly Grated orange zest
2 large Eggs
2/3 cup Fresh orange juice
2/3 cup Milk
2/3 cup Finely chopped dried Apricots
2/3 cup Chopped walnuts or pecans
3 cups Cranberries; picked over And chopped

DIRECTIONS:

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean.

Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.