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.