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APRICOT BREAD
I found this in Country Magazine a few years ago, submitted by Ruth Jones of Maitland, Florida, and I've found it's really great anytime, with any meal, or by itself toasted and slathered with butter....yummmmm!
Yields: 1 loaf
Prep.Time: 35 minutes + baking time

1 cup chopped dried Apricots
2 cups Boiling Water
2 tablespoons Butter -- softened
1/2 cup Sugar
1 Egg
3/4 cup Orange juice
2 cups All-purpose flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
3/4 cup chopped Nuts (optional)
Soak apricots in boiling water for at least 30 minutes. Preheat oven to 350 degrees; grease a 9x5x3 loaf pan. Meanwhile, in a mixing bowl, cream sugar, butter and egg; stir in orange juice. In another bowl, combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to the batter with nuts if used. Pour batter into prepard pan; bake 50-55 minutes or until bread tests done. Cool 10 minutes in the pan before removing to a wire rack. Yields 1 loaf.

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