I’ve baked this bread every week in October and November 2011. I loved it so much. Got the recipe from Sweet Paul Magazine. Whenever I didn’t have many oranges available for the 1/2c juice the recipe calls, I squeezed as much as possible from what I had and used sweetened applesauce for the remaining value. Make sure you start by cooking the dried fruits, either apricots, or cranberries, and cool completely before adding to batter. Make these into muffins if you want. This recipe is my favorite for fall so far.