Apricot & Macadamia Eggnog Bread Recipe

Preheat oven to 350 °. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, 2-1/2 cups eggnog, oil, orange peel and orange juice until blended. Add to flour mixture; stir just until moistened. Fold in apricots and macadamia nuts. Transfer to two greased 8x4-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 plastic wrap and foil, then freeze. To use, thaw at room temperature.