2 (3 oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 tbsp. all-purpose flour
1 egg
1 tsp. grated orange peel
1 slightly beaten egg
1/2 c. orange juice
1/2 c. water
1 (17 oz.) pkg. nut quick bread mix
1/2 c. dried apricots, finely chopped

Combine cream cheese, sugar and flour; beat in the first egg and the orange peel. Set mixture aside. Combine the slightly beaten egg, the orange juice and water. Add chopped apricots to quick bread mix. Combine egg-orange juice mixture and apricot-quick bread mixture, stirring until moistened.

Turn 2/3 of the apricot batter into greased and floured 9 x 5 x 3 inch loaf pan. Pour cream cheese mixture over top, spoon on remaining apricot batter. Bake 1 hour at 350 degrees. Cool 10 minutes, remove from pan. Cool, wrap in foil. Store in refrigerator.