2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon plus 1 teaspoon grated orange peel
3 tablespoons salad oil
1/2 cup milk
3/4 cup orange juice
1 egg
1 cup finely chopped nuts
1 cup finely cut up dried apricots

Preparation Instructions:

Heat oven to 350 degrees. Grease and flour loaf pan, 9 x 5 x 3 inches, or two loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Masure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.

Date Nut Bread: Omit orange peel, orange juice and apricots. Increase milk to 1 1/4 cups and add 1 cup cut up dates.

Prune Nut Bread: Omit orange peel, orange juice and apricots. Add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.