Ingredients
2 cups all-purpose flour1 cup sugar1 to 2 teaspoons grated orange zest1-1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, room temperature3/4 cup water1/4 cup vegetable oil1 cup fresh or frozen halved cranberries1/4 cup apricot preserves
Preparation
In a large bowl, combine flour, sugar, orange zest, 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 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
