Apricot Nut Bread

1. 1

   Soak apricots in water to cover 5 minutes; drain and coarsely chop. Set aside.

2. 2

   Combine sugar, shortening, and egg in a large mixing bowl; beat well. Gradually add orange juice and water, beating until well blended.

3. 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. 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. Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean.

5. 5

   Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack before slicing.

No additional tips available.