Apricot Bread

Soak apricots in water for 20 minutes. Lightly grease and flour 9-by-5-by-3-inch loaf pan. Heat oven to 350 degrees.

Mix flour, baking powder, salt and baking soda. Set aside.

In large bowl, beat sugar, butter and egg until fluffy. Drain water from apricots into the 1/2 cup orange juice.

Stir flour mixture into butter mixture, 1/2 cup at a time, alternating with orange juice/apricot water juice, one-third at a time.

Spoon into prepared pan. Bake for 50 to 60 minutes, until bread is golden brown and a wooden pick inserted in center comes out clean.

Remove from oven and turn bread out onto cooling rack. Cool completely before cutting.

VARIATION: Increase apricots to 1 cup, decrease water to 1/4 cup, decrease baking powder to 2 teaspoons.  Add 1 teaspoon salt.  Decrease nuts to 1/2 cup.