Apricot Nut Bread
|Dried apricots||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped walnuts/Chopped pecans||1 Cup (16 tbs)|
Combine apricots and 1 cup water in a small saucepan; bring to a boil.
Remove from heat; cover and let stand 30 minutes.
Drain well; finely chop apricots, and set aside.
Beat egg until thick and lemon colored; stir in sugar and butter.
Combine flour, baking powder, salt, and soda; add to creamed mixture alternately with orange juice and 1/4 cup water, stirring after each addition.
Stir in apricots and walnuts.
Spoon mixture into a greased 9 x 5 x 3 inch loafpan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool on wire rack