Aaron's Easy and Simple Recipes - Cranberry Apricot Bread and Apricot Butter Recipe

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Red bean, navy bean, pinto bean, green bean, black bean, lima bean, white bean recipes that have been collected from box tops, cans, newspapers, magazines and friends over the years.

Aaron's Quick and Easy Cranberry Recipes for Holidays or Everyday,
Breads, Relish, Salad, and Pie Recipes

   

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CRANBERRY APRICOT BREAD AND APRICOT BUTTER

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

Heat oven to 350 degrees. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. In large bowl, combine all ingredients; stir 50-75 strokes until dry particles are moistened. Pour into prepared pan. Bake at 350 degrees for 45-55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; remove and cool completely on wire rack. Wrap tightly and store in refrigerator. Serve with Apricot Butter, if desired. 16 servings.

APRICOT BUTTER:
1/2 c. butter, softened
1/4 c. apricot preserves

In small bowl, combine. Beat until light and fluffy. Makes 3/4 cup. Goes nicely with Cranberry Apricot Bread.

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