Apricot Cranberry Bread

Apricot Cranberry Bread

3/4 cup Butter, softened
1-1/2 cups Sugar
3 Eggs
2-1/2 cups flour
1-1/2 tsp. Baking Powder
1-1/2 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Nutmeg
1-1/2 cups Sour Cream - glass cups
1 tsp. Vanilla
3/4 cup Cranberries, chopped
1/2 cup Nuts, chopped
1/2 cup Golden Raisins
1/3 cup dried Apricots, chopped

Spray 2 - 8" loaf pans with Pam. Bake @ 350º for 55 - 60 minutes. (Lower temperature 25º for dark or non-stick pans; add 3 - 5 minutes to baking time.)
Soak Raisins in hot water for 10 - 15 minutes. Drain well and set aside.
Combine dry ingredients and set aside.

Cream butter, add sugar and beat well. Add eggs, one at a time. With mixer on low speed, beginning and ending with flour mixture, add dry ingredients to creamed mixture alternately with sour cream. (Mix well.)

Stir in vanilla; fold in nuts and fruit.

Cool in pans 10 minutes; remove to wire rack to cool completely. Can be drizzled with glaze or sprinkled with powdered sugar. Best if made one day in advance. Very moist and delicious!