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. chopped pecans

Cut apricots into small pieces and pour hot water over them. Let soften for 30 minutes. Drain and reserve 1/2 cup juice. Cream butter, sugar and egg. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with orange juice and reserved apricot water. Stir in apricot pieces and nuts. Pour mixture into a greased and floured loaf pan. Bake at 350° for 55 to 65 minutes.

Optional: Combine 3 ounces of cream cheese and 2 tablespoons of pureed apricots for a delicious spread on this bread.