3 1/2 c. all-purpose flour
1 1/2 tsp. double acting baking powder
1 tsp. baking soda
1 tsp. salt
1 stick unsalted butter, softened
1 c. sugar
1 1/2 tbsp. freshly grated orange zest
2 lg. eggs
2/3 c. fresh orange juice
2/3 c. milk
2/3 c. finely chopped apricots (dried)
2/3 c. chopped pecans or walnuts
3 c. cranberries, chopped
1/2 c. sugar

Put chopped apricots, cranberries, 1/2 cup sugar and orange juice in small saucepan. Bring to a boil over low heat, stirring occasionally. Cover and cook on low for 5 minutes. Set aside to cool. Sift together flour, baking powder, baking soda and salt.

In large mixer bowl cream butter with the sugar and beat in the zest and eggs one at a time. Beat in the milk until combined well. Add the flour mixture and beat until it is just combined. Stir in the cooled fruits and nuts.

Divide batter among 5 greased and floured loaf pans (5 3/4 x 3 1/4 x 2 inch). Bake at 350 degrees for approximately 40 minutes or until tester comes out clean. Remove breads from pans and let cool on a rack right side up. Wrap well in plastic or foil and keep chilled for easier slicing.