Apricot Nut Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 6 ounce apricots dried
• 1  eggs 
• 2 cups flour all-purpose divided
• 0.5 cup orange juice 
• 0.5 cup pecans coarsely chopped
• 1 teaspoon salt 
• 2 tablespoons shortening 
• 1 cup sugar 
• 0.3 cup water 

Equipment

• frying pan
• oven
• mixing bowl
• wire rack
• loaf pan

Directions

1. Soak apricots in water to cover 5 minutes; drain and coarsely chop. Set aside.
2. Combine sugar, shortening, and egg in a large mixing bowl; beat well. Gradually add orange juice and water, beating until well blended.
3. Set aside 1/4 cup flour in a small mixing bowl. Sift together remaining flour, baking powder, soda, and salt; gradually add to orange juice mixture, beating well after each addition.
4. Dredge pecans and reserved apricots in reserved flour. Fold into batter. Spoon batter into a greased 9- x 5- x 3-inch loaf pan.
5. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
6. Let cool in pan 10 minutes.
7. Remove bread from pan, and cool completely on a wire rack before slicing.