Apricot Nut Bread

• 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.