Stir together flour, sugar, baking powder, salt, and nutmeg in a large mixing bowl. Combine eggs, eggnog and oil, add to flour mixture, stirring just till combined. Stir in pecans and apricots. Pour into two greased 8x4x2 inch loaf pans.
Bake in a 350 oven for 55 to 60 minutes or till a toothpick comes out clean. May cover with foil if bread browns to quickly in oven after 40 minutes. Let cool in pans 10 minutes. Remove from pans, cool on rack. Wrap and store in refrig overnight.
Stir together the powdered sugar and eggnog (2-3 tsp) to make an icing of drizzling consistency. Drizzle over the bread.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 78 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 32.3mg||10 %|
|Sodium 2679.3mg||92 %|
|Potassium 222.3mg||6 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 57.1g|
|Protein 3.6g||5 %|
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Calories per serving: 314
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