Apricot & Macadamia Eggnog Bread

Directions

• Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange zest and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts.
• Transfer to 2 greased 9-x5-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
• For glaze, in a small bowl, mix confectioners' sugar and enough eggnog to reach drizzling consistency. Spoon over loaves.
  Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.