Apricot Bread

• 1 c. dried apricots
• 3/4 c. hot water
• 2 Tbsp. butter, softened
• 1 c. sugar
• 1 egg
• 2 c. flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1/2 c. orange juice
• 1/2 c. pecans, chopped (walnuts also good)

1. Cut apricots into pieces in small bowl; pour hot water over all.
2. Let soften for 30 minutes.
3. Drain.
4. Reserve 1/4 cup apricot water; set aside apricot pieces.
5. Combine butter, sugar and egg in mixing bowl; cream well.
6. In another bowl, combine flour, baking powder, soda and salt.
7. Add dry ingredients to creamed mixture alternately with apricot water and orange juice.
8. Stir in apricots and nuts.
9. Spoon into greased and floured loaf pan (9 x 5-inch size) or 2 half pans (3 3/4 x 7 1/2-inch).
10. Bake at 350u0b0 for 55 to 65 minutes for large pan or 50 minutes for small pans. Refrigerate when cool.

apricots, hot water, butter, sugar, egg, flour, baking powder, baking soda, salt, orange juice, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447980 (may not work)