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Apricot Nut Bread

1 cup boiling water
1-1/4 cups chopped dried apricots
2 cups all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
3/4 cup apricot nectar
2 tablespoons butter, melted
1/4 cup chopped pecans
1 tablespoon grated orange peel
GLAZE:
2 tablespoons brown sugar
1 tablespoon butter
1-1/2 teaspoons fat-free milk
2 tablespoons finely chopped pecans

In a small bowl, pour boiling water over apricots; set aside. In a large bowl,
combine the flour, sugar, baking powder, salt and baking soda. Whisk together the

Printed from tasteofhome.com Sep 6, 2008

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Apricot Nut Bread cont.

egg, apricot nectar and butter; stir into dry ingredients just until moistened.
Drain apricots; fold into batter with pecans and orange peel. Transfer to an
8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 55-65
minutes or until a toothpick comes out clean. Cool for 10 minutes before removing
from pan to a wire rack. For glaze, combine the brown sugar, butter and milk in
a small saucepan. Cook and stir over medium heat until butter is melted and
mixture is smooth. Cool to room temperature; drizzle over bread. Sprinkle with
pecans.

Yield: 1 loaf (12 slices).