Apricot-Orange Bread

• 3 medium oranges
• 1 c. cut up dried apricots
• 1 egg, beaten
• 2 Tbsp. cooking oil
• 2 c. flour
• 3/4 c. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 c. chopped walnuts or pecans
• 1 c. sifted powdered sugar

1. Finely shred peel from one orange; reserve peel.
2. Squeeze juice from all oranges.
3. Measure 3/4 cup juice; reserve remaining juice.
4. In mixing bowl, cover apricots with boiling water; let stand about five minutes.
5. Drain well.
6. Combine the 3/4 cup juice, 1 teaspoon of the peel, the egg and oil.
7. Stir together flour, sugar, baking powder, soda and salt.
8. Add egg mixture; stir just until moistened.
9. Fold in apricots and nuts.
10. Turn into 3 greased 6 x 3 x 2-inch loaf pans.
11. Bake at 350u0b0 for 30 to 40 minutes. Cool in pans 10 minutes; remove to wire rack to cool completely. Blend 1 tablespoon reserved orange juice with powdered sugar. Add more juice, if necessary, to make a drizzling consistency. Drizzle top of loaves; garnish with reserved orange peel.
12. Makes 3 loaves.
13. If you prefer one large loaf, bake in a greased 8 x 4 x 2-inch pan for 50 to 60 minutes.

oranges, apricots, egg, cooking oil, flour, sugar, baking powder, baking soda, salt, walnuts, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562002 (may not work)