Apricot Nut Bread

(Imperial Sugar 150th Anniversary Cookbook)

1 C. chopped, dried apricots

1 egg, well beaten

1 C. sugar

1/2 C. orange juice

2 Tbls. shortening

1/4 C. sugar

2 C. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 C. chopped pecans

Soak chopped apricots 20 minutes in water to cover. Cream 1 cup sugar, shortening, egg. Stir in orange juice and 1/4 c. sugar. Combine dry ingredients; add to creamed mixture, and blend well. Drain apricots and stir into batter, adding nuts at same time. Pour into greased and floured loaf pan (8x4x3-inch). Bake in preheated 350 degree oven for 65 minutes, or until done. Cool on rack. To store, wrap tightly with foil.